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🍽️ Crispy Spring Roll Triangles

399 kcal · 30 min · 4 servings

Ingredients

• 6 sheets spring roll pastry (frozen) (frozen)
• 1 onion (finely chopped)
• 1 clove garlic (finely chopped)
• 2 slices ginger (finely chopped)
• 1 carrot (julienned)
• 300 g white cabbage (cut into thin strips)
• 2 tbsp oil
• 3 tbsp tomato paste
• salt
• pepper
• 1 tsp curry powder
• 100 ml vegetable broth
• 1 egg white
• 1 kg fat (or oil, for deep frying)

Instructions

1. 1. Let the spring roll pastry thaw.
2. 2. Cut each sheet of pastry into four equal pieces.
3. 3. Heat oil in a frying pan or wok.
4. 4. Fry all the vegetables in the hot oil.
5. 5. Season the vegetables to taste.
6. 6. Stir the tomato paste into the vegetables.
7. 7. Pour in the broth.
8. 8. Simmer the mixture while stirring.
9. 9. Wait until the liquid has completely reduced.
10. 10. Let the filling cool down.
11. 11. Place one tablespoon of filling onto each piece of pastry.
12. 12. Brush the edges with egg white.
13. 13. Fold the pastry pockets diagonally into triangles.
14. 14. Bake the filled triangles until golden brown and crispy.

Nutrition per serving

• kcal: 399
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 56 g