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🍽️ Crispy Mini Meat Strudels with Cucumbers and Chili Dip

1641 kcal · 30 min · 4 servings

Ingredients

• 400 g Pork tenderloin (kitchen-ready)
• 1 small Carrot
• 2 Spring onions
• 1 Garlic clove
• 1 cm fresh Ginger
• 2 tbsp Seed oil
• Salt
• Pepper (from the mill)
• 0.5 tsp Sambal oelek
• 2 sheets Filo dough (each 40x50 cm)
• 1 tbsp melted Butter
• 1 Egg white
• 700 ml Vegetable oil (for frying)
• 1 Cucumber (sliced)

Instructions

1. 1. Rinse the meat under cold water and pat it dry with kitchen paper.
2. 2. Cut the meat into thin strips.
3. 3. Peel the carrot and cut it into small cubes.
4. 4. Wash the spring onions and slice them into thin rings.
5. 5. Peel the garlic and ginger and chop them finely.
6. 6. Heat the oil in a frying pan.
7. 7. Fry the meat over high heat until browned on all sides.
8. 8. Add the garlic, ginger, carrots, and spring onions to the pan.
9. 9. Toss the ingredients briefly to mix them.
10. 10. Season the mixture with salt and pepper.
11. 11. Adjust the flavor with Sambal Olek (hot chili paste).
12. 12. Remove the pan from the heat and let the filling cool down completely.
13. 13. Lay out the sheet of filo pastry.
14. 14. Brush the sheet lightly with butter.
15. 15. Place a second sheet of filo pastry on top.
16. 16. Cut the double sheet into squares with a side length of 12 centimeters.
17. 17. Place a portion of the cooled filling on each square.
18. 18. Fold in the two opposite sides by 1 centimeter towards the center.
19. 19. Roll the pastry tightly.
20. 20. Brush the open end with egg white.
21. 21. Press the end firmly so it does not open during frying.
22. 22. Heat oil in a pot for deep frying.
23. 23. Fry the strudels until golden brown.
24. 24. Remove the strudels from the oil using a slotted spoon.
25. 25. Let the excess oil drain on kitchen paper.
26. 26. Serve the strudels with cucumber slices and a spicy chili dip.

Nutrition per serving

• kcal: 1641
• Protein: 25 g · Fett/Fat: 168 g · Carbs: 13 g