John Myers
Spring Rolls with Pork Tenderloin
The perfect spring rolls with pork tenderloin recipe with a picture and simple step-by-step instructions.
Makes about 10 pieces!
- Frozen spring roll dough sheets approx. 21 x 21 cm in size
- 150 g Pork tenderloin
- 1 tbsp Sesame oil
- 60 g Celery
- 60 g Carrots
- 60 g White cabbage
- 20 g Spring onions
- 60 g Mushrooms
- 2 tbsp Soybean oil
- 2 tbsp Soy sauce
- 1 tsp Sugar
- Protein
- Thaw the spring roll dough. Cut the pork tenderloin into very thin strips. Soak in sesame oil. Cut the celery into thin slices, peel the carrots, cut into fine strips, cut the white cabbage into fine strips and the spring onions into thin slices. Just rub the mushrooms with a dry cloth and chop them into small pieces. Heat 1 tablespoon of soybean oil in a wok or in a non-stick pan and stir-fry the fillet with marinade for about 30 seconds until it takes on color. Remove, heat 1 tbsp soybean oil and fry the vegetables for 30 seconds while stirring. Add the meat, soy sauce and sugar. Stir and let everything cool down (important, otherwise the dough will crack). Place 1 sheet of pastry with the point forward. Distribute the filling at the front in a long way Roll up 1 x, fold the sides, roll to the end. Glue with egg white and deep-fry at approx. 190 ° for 5 minutes. Drain on kitchen paper and serve as a dip with chili sauce.
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