Spring Rolls

Ingredients

• 500 g cabbage
• 2 red bell peppers
• 2 green bell peppers
• 200 g soy sprouts
• 100 g bamboo shoots
• 50 g fresh ginger
• 50 g garlic
• 6 tbsp sunflower oil
• 50 g light sesame seeds
• 2 tbsp fish sauce
• 6 tbsp soy sauce
• 1 bunch cilantro
• 1 bunch spring onions
• 4 tbsp Oyster sauce
• 16 sheets spring roll wrappers (frozen)
• 1 egg
• 1 l coconut oil (for frying)
• 20 g black sesame seeds
• 100 ml chili sauce (Asian market)

Instructions

1. 1.

   Separate the cabbage, remove the core, wash. Wash and trim the bell peppers. Cut cabbage and peppers into strips. Rinse sprouts, drain and chop. Peel ginger, peel garlic, finely mince both.

2. 2.

   Heat oil in a pan, sauté garlic and ginger until translucent. Add half of the cabbage first, then sprouts, finally pepper strips.

3. 3.

   Add light sesame seeds and toast, pour in fish sauce and soy sauce, set aside.

4. 4.

   Wash cilantro, shake dry and finely chop. Wash spring onions, trim, finely chop and mix with oyster sauce and cilantro into the vegetables; let cool.

5. 5.

   Spread the cold mixture onto wrappers with a spoon (not too much). Beat egg and brush wrapper edges. Fold over filling and seal ends.

6. 6.

   Heat coconut oil in a deep fryer to medium heat. Fry rolls portion-wise until golden. Drain on paper towels. Arrange remaining cabbage strips with black sesame seeds on plate, arrange fried spring rolls on top, serve chili sauce separately for dipping.