John Myers
Contents
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Ingredients
- 1,5 Packs Spring roll dough sheets frozen / 45 pieces (25 * 25 cm)
- 1000 g Beef meat
- 1000 g White cabbage
- 500 g Bean sprouts
- 500 g Red pepper
- 5 tbsp Sunflower oil
- 5 tbsp Sweet soy sauce
- 5 tbsp Light soy sauce
- 1 tbsp Salt
- 500 ml Peanut oil
- 2 White egg
- Paper towels
- 1 bottle Sweet chili sauce
Instructions
- Clean and quarter the white cabbage, generously remove the stem end and cut into fine strips, wash the bean sprouts and drain well. Clean, wash, quarter and cut the peppers into fine strips. Fry the beef mince in a large roasting pan with sunflower oil (5 tbsp) until crumbly and add the vegetables (strips of white cabbage, bean sprouts and strips of paprika). Season with sweet soy sauce (5 tbsp), light soy sauce (5 tbsp) and salt (1 tbsp). Mix everything well and simmer / cook with the lid closed for about 20 minutes. Mix it up every now and then. Place 2 kitchen sieves in a saucepan and pour the spring roll filling there. This allows the roasting liquid to run off / drip off. Let the spring roll puff pastry thaw in good time. Place the filling (2 - 3 tbsp) on 1 sheet in each case in the lower third. Brush the edges with white egg and fold / roll up into spring rolls to make approx. 44 - 45 pieces. Bake the spring rolls one after the other (3-4 pieces each) in a wok with hot peanut oil until golden-yellow, remove, drain on the wire rack and degrease on kitchen paper. Keep warm in the oven at 50 ° C until serving. Serve the spring rolls with the sweet chili sauce and possibly serve with Krupuk (Asia Shop).
