If you like Southeast Asian cuisine, you'll definitely love spring rolls.

It is not very difficult to prepare them at home, they will turn out crispy and golden, and you can experiment with the filling and sauce.

Components

Filling

  • olive oil - 1 tbsp.

    l.

  • garlic - 2 cloves

  • minced pork - 400 g (can be replaced with chicken or turkey)

  • dried shiitake mushrooms - 6 pcs.

    (can be replaced with 8 fresh ones)

  • carrots - 1 large or 2 small

  • bean sprouts - 1.5 cups

  • green cabbage - 80 g

  • corn flour or corn starch - 1 tsp.

  • oyster sauce - 1.5 tbsp.

    l.

  • soy sauce - 2 tsp.

Roles

  • Dough for spring rolls — 15–20 sheets for pancakes

  • corn flour - 2 tsp.

  • water - 1 tbsp.

    l.

  • oil for frying

Sweet and sour sauce

  • corn flour or corn starch - 2 tsp.

  • water - 2 tbsp.

    l.

  • apple cider vinegar - 0.5 cups

  • brown sugar - a third of a glass (adjust to taste)

  • tomato ketchup - 2 tbsp.

    l.

  • soy sauce - 2 tsp.

Preparation

  • Finely chop the garlic.

  • Soak dried mushrooms in boiling water.

  • Grate the carrots.

  • Cut the cabbage.

  • Defrost the dough.

Preparation

Filling

Heat the oil in a frying pan or wok over high heat.

Add the garlic, stir quickly, then add the pork.

Cook the meat, breaking up the lumps, until it turns white.

Add carrots, bean sprouts, cabbage and mushrooms.

Cook for 3 minutes.

Add the cornmeal, soy sauce, and oyster sauce, and cook for 1 minute, until the liquid has evaporated.

The filling should not be liquid.

Be sure to cool the filling before cooking the rolls.

Roles

Mix cornmeal and water.

Carefully remove one sheet of spring roll dough, keeping the rest covered with a damp kitchen towel.

Place the sheet smooth side down in a diamond position.

Put a dessert spoon of the filling with a slide on the bottom.

Fold in half, fold the sides inward, then twist.

Glue the envelope with the prepared mixture of cornmeal and water.

Pour enough oil into a wok or large pot to double the height of the spring rolls.

Heat over medium heat.

Carefully place the spring rolls in the oil (about 4-5 times) and cook, turning occasionally, until golden brown, about 1 1/2-2 minutes.

Transfer to paper towels to drain excess oil.

Sweet and sour sauce

Combine ingredients in a small saucepan over medium heat.

Bring to a boil, stirring regularly, then cook until the mixture thickens, about 3-5 minutes.

Read also:

  • Chow Mein Chicken with Noodles and Vegetables: A classic Asian recipe

  • Chicken in Chinese: an unusual recipe

  • Chicken thighs with olives and boiled lemon: a Moroccan recipe