John Myers
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Spring Rolls with Spicy Filling
The perfect spring rolls with spicy filling recipe with a picture and simple step-by-step instructions.
For the filling:
- 600 g Beef meat
- 1 tbsp Oil
- 300 g Bean sprouts
- 1 Yellow pepper approx. 250 g
- 200 g Onions
- 1 pole Leeks approx. 200 g
- 1 Carrot approx. 150 g
- 1 tbsp Oil
- 2 tbsp Sweet soy sauce
- 2 tbsp Dark soy sauce
Spring rolls with a spicy filling:
- 1 pack Spring roll dough frozen / 30 pieces / 25 * 25 cm (Here: From the Asia Shop!
- 1 Protein
- 500 ml Peanut oil
To serve:
- Sweet chili sauce
For the filling:
- Fry the beef mince in a pan with oil (1 tbsp) until it is finely crumbly and remove it again. Wash the bean sprouts and drain well. Clean and wash the peppers and cut into fine strips. Peel and halve the onions and cut into fine strips. Clean and wash the leek and cut into fine rings. Peel and cut the carrot into thirds. Pour oil (1 tbsp) into the pan and fry the carrot sticks in it / stir-fry, add the remaining vegetables () and fry / stir-fry as well. Add / fold in the fried mince and season with sweet soy sauce (12 tbsp) and dark soy sauce (2 tbsp). Stir everything for a few more minutes, remove from the stove and put in a large kitchen sieve to process, so that the resulting liquid can drain off.
Spring rolls with a spicy filling:
- Place a good 2 tbsp of the filling on a spring roll dough sheet, fold / roll (see pictures) and brush the edges with egg white to glue. Fry / bake in a wok with hot peanut oil (500 ml) until golden brown. The best way to do the baking is in pairs. One “produces” the spring rolls and the other bakes them in a wok.
Serve:
- Serve spring rolls with sweet chili sauce.
- The spring rolls can be frozen very well in advance and thawed again in the oven at approx. 100 ° C.
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