Thai spring rolls

Ingredients for 2 servings:

• 12 sheets of spring roll dough
• 3 tbsp garlic, coarsely chopped
• 3 tbsp coriander, fresh, chopped
• 3 tbsp fish sauce
• 1 tbsp soy sauce, light
• 175 g crab meat
• 100 g shrimp(s), finely chopped
• 100 g minced pork
• 1 tsp sugar
• 3 tsp black pepper, freshly ground
• 500 ml oil (peanut oil)
• 3 tbsp flour
• 5 tbsp water

Instructions

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

Heat 1 tablespoon of peanut oil in a wok. Fry the garlic for about 30 seconds. Add the remaining ingredients and fry until all the liquid has evaporated. Let this mixture cool completely. Mix a “glue” from flour and water and set aside. Place one spring roll wrapper in hot water for 15-20 seconds. Remove and place on a damp kitchen towel. Place about 1 tablespoon of the filling on the top quarter of the wrapper. Fold the wrapper inward from the top and sides. Brush the remaining surface with the flour glue and roll up. Set the finished rolls aside on a plate. The rolls should be as dry as possible for frying. Heat the remaining peanut oil in the wok until very hot. Fry only 3 rolls at a time, otherwise they will stick together. Drain the finished rolls on a paper towel. A sweet and sour dip goes well with this.