John Myers
Contents
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Ingredients
- Makes: 38 - 40 pieces
- 1200 g Minced (half and half)
- 0,5 White cabbage (approx. 800 - 1000 g)
- 250 g Mung bean sprouts
- 1 Red pepper
- 1 Red chilli pepper
- 1 Ginger approx. 20 g
- 4 tbsp Peanut oil
- 5 tbsp Sweet soy sauce
- 5 tbsp Soy sauce
- 1 tsp Salt
- 1 tsp Sambal oelek
- 0,5 tsp Pepper
- 1 Egg Whites
- 2 Spring roll dough of 30 pieces (Asia Shop)
- 700 ml 600 - 700 ml peanut oil
- Wok with drain grate
Instructions
- Fry the minced meat in a high pan with peanut oil (2 tbsp) until crumbly and take out again. Clean and wash the peppers and cut into fine strips. Peel and finely dice the ginger. Clean, wash and finely dice the chilli pepper. Wash the mung bean sprouts and drain well. Halve the white cabbage, remove the stalk and cut into fine strips. Fry / stir-fry the vegetables (white cabbage strips, paprika strips, chili peppers and ginger cubes) with peanut oil (2 tbsp) in a high pan. Add the fried minced meat again and season with sweet soy sauce (5 tablespoons), soy sauce (5 tablespoons), salt (1 teaspoon), sambal oelek (1 teaspoon) and pepper (½ teaspoon). Mix everything carefully / stir fry, remove from the pan and let cool down a little. Cover a sheet of spring roll dough with the filling (2 tbsp). Brush / brush the lower edge with the white egg and collapse / roll up into a spring roll (see pictures). Heat peanut oil (approx. 600 ml) in a wok and fry the spring rolls in portions. To degrease, first place on the drain grate and then on a tray or a tray. Serve spring rolls with chili sauce (Asia Shop).
A notice:
- Spring rolls can be frozen very easily and thawed again in the oven.
Nutrition
Serving: 100gCalories: 263kcalCarbohydrates: 2gProtein: 2.3gFat: 27.6g
