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Spring Rolls

  • 25 min
    • Preparation 20 min
    • Cooking 5 min

Ingredients

5 People
  • For the spring rolls:
  • 250 g Mixed minced meat
  • 80 g Dried glass noodles
  • 20 g Dried Mu-Err mushrooms
  • 1 bunch Of spring onions
  • 1 tsp. Ginger finely chopped
  • 1 Finely chopped
  • 1 Egg
  • White pepper
  • Soya sauce
  • 2 Liters oil for frying
  • For the salad:
  • 1 Kohlrabi
  • 1 Yellow carrot
  • 1 Orange carrot
  • 0.5 Firm mango
  • 0.5 bunch Coriander
  • 3 Stalks mint
  • 3 tbsp. Roasted peanuts
  • Fish sauce
  • 2 tbsp. Sugar
  • 1 Lime

Preparation

Step 1
For the spring rolls: Soak the glass noodles in water until covered. Soak the Mu-Err mushrooms in hot water for 15 minutes.
For the spring rolls:
g Dried glass noodles
g Dried Mu-Err mushrooms
Step 2
Peel all the carrots and cut into thin strips, as well as the spring onions. Cut the mango into strips for the salad. Cut the glass noodles into pieces approx. 6cm long and cut the stalk out of the mushrooms and cut into small strips.
bunch Of spring onions
Yellow carrot
Orange carrot
Firm mango
Step 3
For the filling mix the mince with the glass noodles, Mu-Err mushrooms, some spring onions, ginger, garlic and egg. Flavour with white pepper, fish sauce and soy sauce. To check the flavour of the filling, put some in a hot pan and fry. Once the filling is ready, take the spring roll dough, fill and fold. Heat the oil in a pan or wok.
g Mixed minced meat
tsp. Ginger finely chopped
Finely chopped
Egg
White pepper
Soya sauce
Fish sauce
Step 4
Fry the raw spring rolls at 170 degrees until golden brown and then leave to cool on a rack or in a colander.
Liters oil for frying
Step 5
For the salad: Place the remaining carrots, kohlrabi and mango in a large bowl. Season with sugar, fish sauce, lime and salt. Finely chop the coriander and mint and fold in. Garnish with chopped peanuts before serving.
For the salad:
Kohlrabi
Yellow carrot
Orange carrot
Firm mango
bunch Coriander
Stalks mint
tbsp. Roasted peanuts
Fish sauce
tbsp. Sugar
Lime

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