John Myers
Spring Rolls with White Cabbage Salad and Horseradish Filling
The perfect spring rolls with white cabbage salad and horseradish filling recipe with a picture and simple step-by-step instructions.
- 8 piece Spring roll platters 25 cm * 25 cm (here: from the Asian market!)
- 1 Glass Cabbage salad with horseradish *)
- 1 White egg
- 2 cups Peanut oil
- 1 Wok with drain grate
- Sweet chili sauce
- Let the spring roll plates thaw, fill the plates with 2 – 3 tablespoons of white cabbage salad with horseradish, brush the edges with egg white, roll up into rolls (see pictures!), Fry in portions in the wok with hot peanut oil, drain on the drainage grid and place on kitchen paper degrease. Serve the spring rolls with a sweet chili sauce. The spring rolls are a delicious starter or they just taste like that if you eat them out of your hand shortly after frying
*) Siehe mein Rezept:
- White cabbage salad with horseradish
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