Thai spring rolls with a twist

Ingredients for 4 servings:

• 2 cloves garlic
• 3 shallots
• 4 kaffir lime leaves
• 5 mushrooms, brown
• 1 pack of rice dough sheet(s)
• 2 carrots
• 1 small sweet potato(s)
• 1 small green curry paste
• 1 handful of soy granules
• ¼ head of white cabbage
• Coconut oil
• 1 tbsp soy sauce (Thai mushroom soy sauce)
• 1 tbsp oyster sauce
• 1 tsp fish sauce, e.g. Squit
• water if needed, approx. 2 – 3 tbsp
• 1 egg yolk

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Thaw the rice dough sheets and set aside. Peel a small sweet potato, dice as finely as possible, and steam until almost tender. Meanwhile, peel the garlic and shallots and dice very finely. Grate the carrots and either chop the cabbage and mushrooms in a food processor or chop them very finely. Split the lime leaves in half and remove the tough strings. Chop them very finely. If you’re cooking with them for the first time, you can use only one leaf at first, as they have a strong flavor. Sauté the onions in the coconut oil, add the garlic and curry paste, and sauté briefly. If you’d like meat, you can optionally add chopped turkey breast or something similar. Add the mushrooms, carrots, and finally the cabbage, mixing briefly each time. Now add the lime leaves, soy sauce, oyster sauce, and fish sauce and sauté the vegetables in the sauce until soft (add 2-3 tablespoons of water if needed). Add the sweet potatoes and, if desired, season with the sauces until the desired intensity is reached. Finally, mix in enough soy granules to absorb the remaining liquid and make the mixture less moist. While the vegetable mixture is cooling, you can set aside the rice sheets and mix the egg yolk as glue to seal the rolls. Place 2 tablespoons of filling on each rice paper and shape into a spring roll. You can watch a video for the different variations. I made 12 rolls without adding any meat. Fry the rolls in about 1 liter of deep-frying oil until golden and drain well on kitchen paper. I created this recipe myself because I’ve never really liked regular spring rolls.