CHINA
Spring rolls
1 hour
20 pieces
Average
Is it difficult to make your own spring rolls? That's not too bad! It takes some time, but fresh spring rolls are a lot tastier than frozen spring rolls. This recipe is delicious as a starter, but it will also be enjoyed by many as a drink snack. The big difference between Chinese spring rolls and the Vietnamese version is the size. The Chinese version is usually larger and more generously filled than the Vietnamese spring roll. Definitely worth a try!
Preparation
Step 1: Prepare the spring roll filling
Cut the chicken or pork into small, thin slices and marinate in soy sauce for about 10 minutes.
Prepare the glass noodles according to the packaging.
Grate the carrots and white cabbage. Cut the shiitake into thin strips.
Heat a dash of oil in a wok. Fry the meat until done, then add the glass noodles, white cabbage, carrots, shiitake and bean sprouts. Dry fry the mixture over medium heat and let cool.
Step 2: Make the spring rolls
Heat a large amount of sunflower oil to 180 degrees.
Mix the cornstarch with the water.
Take a piece of spring roll wrapper and add 1-2 tablespoons of filling to the edge of the wrapper. Leave a few inches at the bottom. Then fold the sides towards the center and roll the spring roll up to the end. Spread a little of the cornstarch mixture on the end of the spring roll and seal it.
Fry the spring rolls until they are light yellow and crispy.
Serve with your favorite sauce.
Ingredients
1 pack of spring roll wrappers
100 grams of bean sprouts
0.5 white cabbage
300 grams of carrots
400 grams of chicken or pork
50 grams of glass noodles
50 grams of shiitake
3 tbsp soy sauce
1 tbsp cornstarch
1 tbsp water
1 liter of sunflower oil
Want to get in the mood? Here a music suggestion!
慢慢吃 Màn màn chī! ('Enjoy your meal!')
