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🍽️ Vietnamese Spring Rolls

463 kcal · 30 min · 4 servings

Ingredients

• 20 spring roll wrappers (approx. 20 x 20 cm; frozen)
• 100 g glass noodles (instant)
• 100 g white cabbage
• 1 small carrot
• 2 garlic cloves
• 2 tbsp sesame oil
• 200 g minced meat
• 1 tbsp sugar
• 3 tbsp oyster sauce (Asian market)
• 1 egg white
• vegetable oil (for frying)

Instructions

1. 1. Let the rice paper wrappers thaw at room temperature.
2. 2. Soak the glass noodles in hot water for about 10 minutes.
3. 3. Drain the water from the noodles.
4. 4. Cut the glass noodles into small pieces using scissors.
5. 5. Remove the tough cores from the white cabbage.
6. 6. Wash the white cabbage thoroughly.
7. 7. Cut the white cabbage into very fine strips.
8. 8. Peel the carrot.
9. 9. Shave the carrot lengthwise into thin slices.
10. 10. Cut the carrot slices crosswise into fine strips.
11. 11. Peel the garlic cloves.
12. 12. Finely chop the garlic.
13. 13. Heat the sesame oil in a frying pan or wok.
14. 14. Add the minced meat to the hot pan.
15. 15. Fry the meat over high heat, stirring, for about 3 minutes until cooked through.
16. 16. Break up the meat into small crumbs using a spatula.
17. 17. Add the white cabbage to the pan.
18. 18. Add the carrot strips to the pan.
19. 19. Add the chopped garlic to the pan.
20. 20. Add the glass noodles to the pan.
21. 21. Season the mixture with sugar.
22. 22. Season the mixture with oyster sauce.
23. 23. Continue frying everything over medium heat for about 3 minutes.
24. 24. Remove the pan from the heat.
25. 25. Let the filling cool down.
26. 26. Lay out one rice paper wrapper flat.
27. 27. Place 1 to 2 tablespoons of filling in the center of the wrapper.
28. 28. Fold the sides of the rice paper towards the center.
29. 29. Roll the wrapper tightly into a roll.
30. 30. Have a second rice paper wrapper ready.
31. 31. Wrap the finished roll in the second sheet.
32. 32. Whisk the egg white.
33. 33. Brush the end of each roll with the egg white.
34. 34. Press the end of the roll firmly to seal it.
35. 35. Heat the frying oil strongly in a pot or wok.
36. 36. Fry the spring rolls in batches in the hot oil.
37. 37. Fry the rolls for about 2 to 3 minutes until light yellow.
38. 38. Place the finished rolls on kitchen paper.
39. 39. Drain the excess oil.
40. 40. Keep the finished spring rolls warm in the oven.

Nutrition per serving

• kcal: 463
• Protein: 22 g · Fett/Fat: 25 g · Carbs: 35 g