Spring Rolls with Ground Meat Filling
With the spring rolls filled with ground meat from Spoonsparrow, you snack in a very healthy way.
Ingredients
- 1 red bell pepper
- 3 Garlic cloves
- 2 red chili peppers
- 150 ml water
- 5 tbsp rice vinegar
- 5 tbsp rice syrup
- 20 spring roll wrappers (approx. 20 x 20 cm; frozen)
- 100 g glass noodles
- 100 g white cabbage
- 1 Carrot
- 2 tbsp sesame oil
- 250 g ground beef
- 3 tbsp oyster sauce (Asian grocery store)
- 1 Egg white
- 4 tbsp peanut oil
Instructions
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1.
Wash, trim, deseed and finely chop the bell pepper. Peel one garlic clove. Wash the chili peppers, halve them lengthwise, deseed and roughly chop.
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2.
Finely mince or crush the pepper, garlic and chilies in a mortar. Add water, vinegar and 4 tbsp rice syrup to a small pot, bring to a boil and simmer uncovered for 30 minutes until the sauce becomes slightly thickened.
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3.
Meanwhile thaw the spring roll wrappers. Soak the glass noodles in hot water for about 10 minutes, then drain and cut into small pieces with scissors.
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4.
Clean the cabbage, remove the core, wash and slice into fine strips. Peel, wash and thinly shave the carrot lengthwise, then cut across into fine strips. Peel the remaining garlic clove and finely chop it.
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5.
Heat sesame oil in a pan or wok, add ground beef and stir‑fry for about 2 minutes over high heat. Add cabbage, carrots, chopped garlic and glass noodles. Season with 1 tbsp rice syrup and oyster sauce, then continue cooking on medium heat for about 3 minutes. Set aside to cool.
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6.
Lay the wrappers on a work surface or board, place 2 tbsp of filling in the center of each wrapper and roll into approximately 7 cm long rolls. Brush the end of each roll with beaten egg white and press firmly to seal.
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7.
Heat peanut oil in a pan. Fry the spring rolls in batches for about 3 minutes until golden‑brown, remove and drain on paper towels. Serve the meat‑filled spring rolls with cucumber slices, lettuce leaves and tomato slices, accompanied by the sweet‑sour‑spicy sauce.
