John Myers
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Spring Rolls À La Ivanka
The perfect spring rolls à la ivanka recipe with a picture and simple step-by-step instructions.
Makes about 30 pieces!
- 500 g Minced (half and half)
- 150 g Bean sprouts
- 1 Red bell pepper approx. 150 g
- 1 Yellow pepper approx. 150 g
- 100 g Spring onions
- 2 Carrots about 250 g
- 1 Large onion approx. 150 g
- 0,5 Small Chinese cabbage approx. 250 g
- 1 Leek stick approx. 300 g
- 1 piece Ginger (approx. 20 g)
- 4 tbsp Peanut oil
- 5 tbsp Sweet soy sauce
- 5 tbsp Soy sauce
- 1 tsp Salt
- 1 tsp Pepper
- 1 Protein
- 1 pack Spring roll dough of 30 pieces / frozen (25 cm * 25 cm / here: from the Asian market!)
- 700 ml 600 – 700 ml Erdnussöl
- Wok with drain grate
- Sweet chili sauce
- Wash the bean sprouts and drain well. Clean and wash the peppers and cut into fine strips. Clean and wash the spring onions and cut into fine rings. Peel the carrots with the peeler and cut into fine sticks. Clean the Chinese cabbage and cut into fine strips. Peel and quarter the onion and cut into wedges. Clean the leek, wash it thoroughly and cut into fine rings. Peel and finely dice the ginger. Fry the minced meat in peanut oil (2 tbsp) until crumbly and take out again. Add peanut oil (2 tbsp) and stir-fry the vegetables (paprika strips, soybean sprouts, spring onion rings, carrot sticks, onion wedges, Chinese cabbage strips, leek rings and ginger cubes) vigorously. Add the mince again and season with sweet soy sauce (5 tablespoons), light soy sauce (5 tablespoons), salt (1 teaspoon) and pepper (1 teaspoon). Let everything simmer for another 5 minutes, stirring again and again. Put in a steam pot so that the liquid can drain off and let cool down a little. Cover the dough sheets with 2 – 3 tablespoons of vegetable mince filling. Brush the edges with white egg and roll everything up into a roll. Fry in the wok with hot peanut oil (600 ml) and remove using the wok drainage grid. The spring rolls are a delicious starter with a sweet chili sauce. You can also freeze them well and bake them back up in the oven later.
Tip:
- Clarify any remaining oil from the wok through a coffee filter for reuse.
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