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🍽️ Crispy Spring Rolls

350 kcal · 30 min · 4 servings

Ingredients

• 12 spring roll wrappers (frozen at the Asian market)
• 40 g glass noodles
• 30 g bean sprouts
• 2 spring onions
• 2 Napa cabbage leaves
• 1 carrot (approx. 60 g)
• 250 g large shrimp (kitchen-ready, peeled and deveined)
• 15 g ginger
• 1 clove garlic
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 2 tbsp rice wine
• 1 tsp cornstarch
• lime juice
• vegetable oil (for frying)

Instructions

1. 1. Place the spring roll wrappers on your work surface.
2. 2. Cover the wrappers with a damp cloth.
3. 3. Let the wrappers thaw slowly.
4. 4. Put the glass noodles in a bowl.
5. 5. Pour boiling water over the noodles.
6. 6. Let the noodles soak for about 10 minutes.
7. 7. Wait until the noodles are soft.
8. 8. Put the bean sprouts in a sieve.
9. 9. Rinse the sprouts under cold water.
10. 10. Let the sprouts drain.
11. 11. Trim the spring onions.
12. 12. Wash the spring onions.
13. 13. Wash the Chinese cabbage.
14. 14. Peel the carrot.
15. 15. Cut the spring onions into thin strips.
16. 16. Cut the Chinese cabbage into thin strips.
17. 17. Cut the carrot into thin strips.
18. 18. Make sure the strips are about 5 cm long.
19. 19. Drain the glass noodles.
20. 20. Rinse the noodles with cold water.
21. 21. Cut the noodles into pieces using kitchen scissors.
22. 22. Make sure the noodle pieces are about 5 cm long.
23. 23. Wash the prawns.
24. 24. Pat the prawns dry.
25. 25. Cut the prawns into pieces.
26. 26. Peel the ginger.
27. 27. Peel the garlic.
28. 28. Dice the ginger finely.
29. 29. Dice the garlic finely.
30. 30. Heat the oil in a wok or frying pan.
31. 31. Fry the prawns with the garlic and ginger.
32. 32. Use medium to high heat.
33. 33. Stir constantly.
34. 34. Fry the prawns for about 1 minute.
35. 35. Remove the prawns from the pan.
36. 36. Fry the carrot strips in the remaining fat.
37. 37. Stir constantly.
38. 38. Fry the carrots for about 1 minute.
39. 39. Add the spring onions.
40. 40. Add the cabbage strips.
41. 41. Mix the soy sauce with the rice wine.
42. 42. Mix the soy sauce with the rice wine and cornstarch.
43. 43. The cornstarch is used for thickening.
44. 44. Stir the soy sauce mixture into the vegetables.
45. 45. Let the mixture come to a brief boil.
46. 46. Season the filling with lime juice.
47. 47. Remove the wok from the heat.
48. 48. Mix the prawns into the vegetable mixture.
49. 49. Mix the noodles into the vegetable mixture.
50. 50. Mix the sprouts into the vegetable mixture.
51. 51. Lay the thawed wrappers side by side.
52. 52. Take 1 to 2 tablespoons of the filling.
53. 53. Spread the filling as a strip on the wrapper.
54. 54. The filling strip should be about 8 cm long.
55. 55. Place the filling strip on the lower third of the wrapper.
56. 56. Fold the bottom edge over the filling.
57. 57. Fold the right side of the wrapper towards the center.
58. 58. Fold the left side of the wrapper towards the center.
59. 59. Roll the spring roll up tightly.
60. 60. Heat the frying oil in a deep fryer, wok, or pot.
61. 61. Check the oil temperature with a wooden skewer.
62. 62. The oil is hot enough when small bubbles form on the skewer.
63. 63. Fry the spring rolls in batches.
64. 64. Fry the rolls for about 4 minutes.
65. 65. Fry the rolls until golden brown.
66. 66. Let the finished rolls drain on kitchen paper.
67. 67. Preheat the oven to 100 °C.
68. 68. Use top and bottom heat.
69. 69. Keep the rolls warm in the hot oven.
70. 70. Wait until all rolls are done.
71. 71. Serve the spring rolls.
72. 72. Serve with, for example, a spicy chili dip.

Nutrition per serving

• kcal: 350
• Protein: 24 g · Fett/Fat: 15 g · Carbs: 30 g