Crispy Spring Rolls with Sauce

Ingredients

• 20 dough sheets for spring rolls (approx. 20 x 20 cm; frozen)
• 100 g glass noodles
• 100 g cabbage
• 1 Carrot
• 2 Garlic cloves
• 2 tbsp sesame oil
• 250 g ground meat
• 1 tbsp sugar
• 3 tbsp oyster sauce (Asian store)
• 1 Egg white
• 1 l vegetable oil (for frying)
• 1 red bell pepper
• 1 Garlic clove
• 2 fresh red chilies
• 5 tbsp rice vinegar
• 75 g sugar

Instructions

1. 1.

   Let spring roll dough thaw.

2. 2.

   Soak glass noodles in hot water for about 10 minutes, then drain and cut into small pieces with scissors.

3. 3.

   Clean, wash, and slice cabbage into fine strips.

4. 4.

   Peel carrot, shave lengthwise into thin slices, then cut crosswise into fine strips.

5. 5.

   Peel garlic and finely chop.

6. 6.

   Heat sesame oil in a pan or wok, add ground meat and stir-fry for about 2 minutes over high heat. Add cabbage, carrots, garlic, and glass noodles. Season with sugar and oyster sauce, cook over medium heat for about 3 more minutes, then set aside to cool.

7. 7.

   Lay dough sheets out, place 2 tbsp of filling in the center of each sheet and roll into approximately 7 cm long rolls. Brush the end of each roll with beaten egg white and press firmly.

8. 8.

   Heat frying oil in a pot or wok to about 175 °C. Fry the spring rolls portion-wise in hot oil for about 3 minutes until golden yellow, then drain on kitchen paper.

9. 9.

   For the sauce, wash, clean, deseed, and chop the bell pepper.

10. 10.

    Peel garlic. Wash chilies, deseed, and roughly chop them.

11. 11.

    Blend or crush the pepper, garlic, and chilies. Add 250 ml water, vinegar, and sugar to a small pot, bring to a boil, then simmer uncovered over medium heat for about 30 minutes until slightly thickened; taste and adjust seasoning.

12. 12.

    Arrange the spring rolls on plates and serve with sweet‑sour‑spicy sauce.