Spring Rolls with Meat Filling
Spring rolls with meat filling are a wonderful Asian appetizer. Try this recipe from Spoonsparrow.
Ingredients
- 12 sheets of spring roll wrapper (frozen)
- 150 g pork cutlet
- 1 Spring onion
- 1 Garlic clove
- 1 Carrot
- 100 g mixed mushrooms
- 1 tbsp mung bean sprouts
- 1 tbsp soy oil
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- a pinch sugar
- pepper (ground)
- egg white (for brushing)
- oil (for frying)
Instructions
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1.
Take the wrapper sheets out of the package and thaw, covering them with a damp cloth so they don’t dry out.
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2.
Cut the pork into very small strips. Clean and finely slice the spring onion. Peel and finely chop the garlic. Peel the carrot and cut it into thin slices. Clean the mushrooms and slice them. Wash the sprouts, drain and roughly chop them. Fry the meat in hot oil, add the garlic and spring onions and cook together. Mix in the prepared vegetables and mushrooms and fry for another 2-3 minutes. Season with soy sauce, oyster sauce, sugar and pepper. Let cool, then taste the filling again. It should be as dry as possible; if not, drain off any liquid.
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3.
Place one wrapper sheet on a work surface with the pointed end down. Put a tablespoon of filling on the lower third, fold the point over about a third above the filling, press firmly and roll tightly. Then fold both sides toward the center and roll the wrapper all the way up to the tip. Brush each rolled wrapper with a little egg white at the tip to seal it. Repeat for all 12 rolls. Heat oil for frying and fry the rolls gradually until golden yellow. Drain on kitchen paper. Serve hot.
