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🍽️ Crispy Mini Spring Rolls

385 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Let the spring roll pastry sheets thaw at room temperature.
2. 2. Soak the glass noodles in hot water for about 10 minutes.
3. 3. Drain the noodles and cut them into small pieces using scissors.
4. 4. Wash the white cabbage and cut it into very fine strips.
5. 5. Peel the carrot and shred it into long, thin strips.
6. 6. Then cut the carrot strips crosswise into fine pieces.
7. 7. Peel the garlic clove and chop it finely.
8. 8. Heat the sesame oil in a frying pan or wok.
9. 9. Fry the minced meat thoroughly over high heat while stirring for about 2 minutes.
10. 10. Add the white cabbage, carrots, garlic, and glass noodles to the pan.
11. 11. Season the mixture with sugar and oyster sauce.
12. 12. Continue frying everything over medium heat for about 3 minutes.
13. 13. Remove the pan from the heat and let the filling cool down completely.
14. 14. Place a pastry sheet flat in front of you.
15. 15. Place about 2 tablespoons of the cooled filling in the center of the sheet.
16. 16. Fold the roll into a cylinder about 7 centimeters long.
17. 17. Brush the end of the roll with beaten egg white.
18. 18. Press the end firmly to seal the roll.
19. 19. Heat the frying oil in a pot or wok to about 175 degrees Celsius.
20. 20. Fry the mini spring rolls in batches in the hot oil.
21. 21. Fry them for about 3 minutes until golden yellow.
22. 22. Remove the rolls and let them drain on kitchen paper.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 32 g