Spring rolls by Yasilicious

Ingredients for 5 servings:

• 125 g meat, chopped
• 1 garlic clove(s), finely chopped
• 2 shiitake mushrooms, dried, soaked and chopped
• 1 small onion(s), chopped
• 50 g carrot(s), cut into julienne strips
• 125 g turnip(s), cut into julienne strips
• 135 g white cabbage, cut into julienne strips
• ½ tbsp soy sauce
• ½ tsp salt
• some pepper
• 1 tbsp oyster sauce, optional
• 1 tbsp sherry, optional
• 210 g flour
• 325 ml water
• ¼ tsp salt
• 65 ml vinegar, light
• 2 tbsp sugar
• 40 g cucumber(s), peeled and diced
• ¼ chili pepper(s), finely chopped
• 1 tbsp peanuts, roasted and salted, finely chopped
• 2 tbsp flour
• 4 tbsp water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

Fry the meat with the garlic until cooked through and lightly browned. Add the mushrooms, onion, carrot, swede, and cabbage and fry for about 5 minutes over medium heat. Then season with the soy sauce, salt, a little pepper, the oyster sauce, and the sherry, and continue frying briefly. To make the homemade spring roll wrappers, mix the flour with the salt and water. In a lightly oiled pan over low heat, spread a generous tablespoon of batter thinly on each wrapper and remove as soon as the batter is no longer moist (see video). This batch will yield between 26 and 28 small spring roll wrappers. Divide the filling among the spring roll wrappers, coat the edges of each wrapper with flour, roll up (see video), and fry until golden brown. For the sauce, boil the vinegar and sugar over medium heat until a syrup forms. Let it cool slightly, and then stir in the remaining ingredients.