Content

• Ingredients
• To step
• Method 1 of 2: Preparing the meat
• Method 2 of 2: Prepare everything at the same time
• Tips
• Necessities

A spring roll - known in English as spring roll or egg roll - is a dish known from Asian cuisine, and can be eaten as a side dish or appetizer. The Vietnamese version has a thinner dough layer.

Ingredients

• 1 tablespoon (15 ml) of vegetable oil or canola oil
• 500 grams of ground beef
• 2 cloves of garlic (pressed)
• 1 teaspoon (2 g) of ground black pepper
• 1 teaspoon (6 g) of salt
• 1 teaspoon (3 g) of garlic powder
• 1 teaspoon (5 ml) soy sauce
• 30 spring roll pastry
• 2 cups (500 ml) vegetable oil or canola oil (for frying)

To step

Method 1 of 2: Preparing the meat

1. Heat one tablespoon of vegetable oil in a large frying pan or wok over a low heat. Put the ground beef in the frying pan and let the meat cook through and through; make sure the minced meat is brown in color and no longer pink. Remove the pan from the heat and remove the fat.
2. Use the exact same pan and add the onions and garlic. Heat it for 2 minutes and then add the green onions, cabbage, carrots and minced meat. Fry this together and sprinkle with pepper, salt, soy sauce and garlic powder. Stir well and remove the pan from the heat again.
3. Take one of the spring roll wrappers and lay it flat on a cutting board (or hard surface). Spoon 3 heaped tablespoons of the baked filling on one corner in a diagonal direction. Try to leave at least 4 cm on both ends of the sheet. Grab the corner closest to the filling and fold it over the filling. Keep rolling and when you reach roughly the center, tuck it in on both sides. Continue rolling, making sure to keep rolling tightly so that the filling stays in the spring roll. When you get to the end, use some water to seal the rim and then wrap it up to finish your spring roll. Use plastic wrap for wrapping each spring roll while you make the rest. This is to keep the spring rolls moist.
4. Use a heavy frying pan and pour 1 cm of oil in it. Heat the oil for about 5 minutes. Use the edges of the skillet to "slide" the spring rolls into the oil. Using the edges will prevent oil from splashing when you put each spring roll in the pan.
5. Fry 3 to 4 rolls at the same time, about 1 to 2 minutes. Depending on how hot it is, you can also wait until the spring roll is golden brown. Place ready spring rolls on kitchen paper to remove excess fat. Serve immediately.
6. Ready.

Method 2 of 2: Prepare everything at the same time

1. Use the following ingredients:
   • 1 tablespoon (15 ml) of vegetable oil or canola oil
   • 500 grams of ground beef or minced pork
   • 2 tablespoons of finely chopped onions
   • 2 cloves of garlic (pressed)
   • 1 finely grated carrot
   • 4 mushrooms, finely chopped
   • 4 spring onions, finely chopped
   • 1 egg
   • 1 teaspoon (2 g) of freshly ground black pepper
   • 1 teaspoon (6 g) iodized sea salt
   • 1 teaspoon (3 g) of garlic powder
   • 1 tablespoon of soy sauce
   • 30 spring roll pastry
   • 2 cups (500 ml) vegetable oil or canola oil (for frying)
2. Mix all raw ingredients.
3. Wrap the skin around it so that it looks like a "cigar", but keep the ends open.
   • Freeze the spring rolls in tightly and airtightly packed freezer bags, so that you have some in stock.
4. Deep-fry the spring rolls in a 1 cm layer of oil, and add more oil if necessary during frying, if necessary. Don't let the spring rolls get too dark, they will be burnt.
5. Drain the fried spring rolls on kitchen paper.

Tips

• If you don't eat pork, just replace it with poultry, beef, or boiled eggs.
• When frying the spring roll, put the "seam", or the moistened opening down. This will seal the seam better and prevent the spring roll from falling apart in the hot oil.
• If you want a lot of spring rolls, you can freeze the uncooked parts and prepare / fry them when needed - you don't have to defrost them first.
• This recipe makes 30 spring rolls

Necessities

• Large skillet or wok
• A different skillet, in case you don't want to use the same one for the entire recipe
• A cutting board or something where you can roll the spring rolls