Mini Strudel with Meat Filling, Cucumber, and Spicy Dip

Ingredients

• 400 g pork tenderloin (pre‑cooked)
• 1 small carrot
• 2 Spring Onions
• 1 Garlic clove
• 1 cm fresh ginger
• 2 tbsp germ oil
• Salt
• Pepper (freshly ground)
• 0.5 tsp sambal oelek
• 2 sheets filo pastry (40x50 cm each)
• 1 tbsp melted butter
• 1 Egg white
• 700 ml plant oil (for frying)
• 1 cucumber (sliced)

Instructions

1. 1.

   Wash the meat, pat dry, trim and cut into thin strips. Peel the carrot and dice finely. Wash and trim the spring onions, then slice into narrow rings. Peel and finely chop the garlic and ginger. Heat the oil in a pan and sear the meat on all sides until browned. Add the garlic, ginger, carrot, and spring onions; sauté briefly and season with salt and pepper. Finish with sambal oelek, remove from heat, and let cool.

2. 2.

   Lay out the filo pastry, brush one sheet with butter and top with a second sheet. Cut into 12x12 cm squares, place a small amount of filling on each, fold the opposite sides 1 cm toward the center, and roll up. Brush the ends with egg white and press firmly. Heat oil in a pot and fry the rolls until golden brown. Remove with a slotted spoon, drain on paper towels, and serve with cucumber slices and spicy chili dip.