John Myers
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Spring Rolls with and without Meat
The perfect spring rolls with and without meat recipe with a picture and simple step-by-step instructions.
Filling with meat:
- 1 Red bell pepper approx. 250 g
- 1 Vegetable onions approx. 250 g
- 200 g Leek
- 200 g Bean sprouts
- 2 tbsp Oil
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 1 tsp Sambal oelek
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 500 g Mett (half and half)
- 2 Red bell pepper approx. 400 g
- 1 Vegetable onions approx. 250 g
- 300 g Leek
- 300 g Bean sprouts
- 2 tbsp Oil
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 1 tsp Sambal oelek
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Preparation:
- 30 Dough sheets (1 pack frozen) from the Asia Shop
- 1 Yellow
- 500 ml Peanut oil
Serve:
- 1 Sweet chili sauce for spring rolls
Filling without meat
- Clean and wash the paprika and cut into fine strips. Peel and halve the vegetable onion and cut into fine strips. Clean and wash the leek and cut into fine rings. Wash the soybeans and drain well. Put the oil (2 tbsp) in a large pan and stir-fry the vegetables (paprika strips, vegetable onion strips, leek strips and bean sprouts) in it. Deglaze with sweet soy sauce (2 tbsp) and light soy sauce (2 tbsp) and season with sambal oelek (1 tsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches).
Filling with meat:
- Clean and wash the red peppers and cut into fine strips. Peel and halve the vegetable onion and cut into fine strips. Clean and wash the leek and cut into fine rings. Wash the soybeans and drain well. Put the oil (2 tbsp) in a large pan, fry the mince in it until crumbly and take it out again. Add the vegetables (paprika strips, green onion strips, leek strips and bean sprouts), sauté / stir-fry and add / stir in the fried mince again. Deglaze with sweet soy sauce (2 tbsp) and light soy sauce (2 tbsp) and season with sambal oelek (1 tsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).
Preparation:
- Cover the dough sheets with 2 – 3 tablespoons of vegetable mince filling or a filling without mince. Brush the edges with white egg and roll everything up into a roll (see pictures). Fry in the wok with hot peanut oil (500 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:
- Pour the dough filling into a sieve so that the liquid can drain off. Otherwise the dough sheets could soak through the liquid!
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