Thai spring rolls

Ingredients for 1 servings:

• 1 pack of spring roll dough (small 125x125mm)
• ½ white cabbage
• 500 g minced pork
• 2 carrots
• 2 eggs (one for the filling, one as glue for the rolls)
• 1 tsp salt
• ½ tsp pepper
• 5 tbsp Maggi (Thai Maggi), alternatively 5 tbsp soy sauce
• 50 g glass noodles

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

approx. 50 pieces

Place the glass noodles in hot water, finely slice the white cabbage (or simply whizz them in a food processor), and grate the carrots. Mix the cabbage, carrots, ground meat, and 1 egg with the spices (a dough hook works well for this). Then chop the soft glass noodles into small pieces (using scissors, about 2cm pieces) and mix them in. Thaw the spring roll dough (takes about 40 minutes), wrap it in a wet towel (this makes it easier to spread the sheets apart). Place one sheet of dough in front of you (so that you have a diamond shape), place 1 tablespoon of the filling in the center, fold in the sides, roll up the dough, and seal with the egg. Then fry the whole thing in oil (in a deep fryer or pan) for about 5-15 minutes (depending on the thickness; just take one out when it looks good and slice it open). To freeze, fry the pockets briefly, then you can finish cooking them in the deep fryer at some point. If they are not fried, it is almost impossible to separate them after thawing, as the dough becomes sticky and tears.