John Myers
Contents
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Ingredients
For the dough glue:
- 1,5 liter Frying oil
- 2 tbsp Wheat flour, type 405
- 3 tbsp Water
- 1 pinch Salt
- 1 pinch Sugar, white, fine
For the filling:
- 80 g Carrot
- 5 Hot peppers, red, long, mild
- 4 g Salt
- 8 Runner beans, green
- 60 g Mung Bean Sprouts
- 2 g Vegetable broth, Kraft bouillon
- 10 g Ginger, finely chopped, fresh or frozen
- 1 pinch Black pepper from the mill
- 1 tbsp Sugar, white, fine
- 3 tbsp Tapioca flour
For the dip sauce:
- 10 tbsp Spring roll sauce, Thailand
- 1 tbsp Rice Wine, Arak Masak
- 1 tbsp Soy sauce, sweet
To garnish:
- Flowers and leaves
Instructions
To kick off:
- Thaw the wonton leaves in a closed package. 2. Mix the ingredients for the pastry glue homogeneously in a drinking glass and keep them ready with a small brush (about the width of a small finger). 3. Mix the first 2 ingredients for the dip sauce and garnish with a tablespoon of the soy sauce.
The vegetable threads:
- 1. In the meantime, wash the carrot for the filling, cap both ends and peel. Use a julienne slicer to cut the carrot into silk threads. Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. 3. Salt together with the carrot threads and mix well (picture).
The remaining vegetables:
- 1. Wash the fresh green beans, cut off at both ends, removing any threads that may be present. 2. Blanch in lightly salted water for 4 minutes and cut across into pieces approx. 6 mm wide. Thaw frozen goods and cut to length. Steam the washed mung seedlings in a sieve for 3 minutes.
Drain vegetable threads:
- 1. After 30 minutes put the vegetable threads on a fresh tea towel (1st picture). 2. And squeeze it out vigorously (2nd picture).
The filling:
- 1. Fan the threads in a bowl, add beans and bean sprouts (1st picture). 2. Mix the vegetables well. 3. Season to taste with vegetable stock, ginger, pepper and sugar. 4. Scatter the tapioca flour over it (2nd picture). And mix everything well (3rd picture).
Fold in the filling:
- 1. Take a wonton pastry sheet from the block and lay it diagonally in front of you. 2. Place a well-heaped teaspoon of the filling a little below the middle. 3. Widen to the right and left (1st picture). Apply the glue to the edges of the sheet of dough (a brush with the width of a finger is very helpful). 4. Fold the lower corner over the filling, fold the right corner over the filling towards the middle. 5. And also the left corner (2nd picture).
And curling up:
- 1. Roll up tightly from the bottom (1st picture). 2. Extra glue the tip with a little glue. 3. Hold it ready with the upper end facing down (2nd picture).
Finished with rolling:
- Continue like this until all the filling is used up.
Frying:
- 1. Heat the frying oil to 200 degrees. 2. Fry the spring rolls in portions (2nd picture). 3. Until they have turned a light brown color (2nd picture) 4. Drain on paper towels.
Show time:
- Arrange in a serving bowl, garnish and serve with sambal.
