Vietnamese spring rolls

(40 pcs)

Go to all recipes for: Oriental, Ground beef, Deep-fry 

Ingredients:

25 gr so-oen (glass noodles)

250 gr mung bean sprouts

10 small carrots

250 gr pork mince

2 eggs

pepper and salt

1 teaspoon ve-tsin

3 teaspoons garlic powder

3 tblsp sweet soy sauce

40 egg roll skins or 

60 sheets from freezer

1 egg

extra:

oil for frying

Preparation:

© Janneke's Recipe pages - oriental meals, deep frying recipe

Let the so-oen soak in hot water. Drain the so-oen and cut a little shorter. Wash the sprouts and grate the carrots on a fine grater. Fry the ground beef to crumbs. Add the eggs to the ground beef and stir to crumbs. Add grated carrots and stir well. Add the sprouts, herbs and spices (except the soy sauce). Simmer for 5 minutes, add the so-oen and soy sauce. Let the stuffing drain.

Separate the spring roll skins. Half 20 skins.

Place a complete skin on a working surface and put half a skin in the middle (when using homemade eggrolls 1 skin is sufficient). Divide little stuffing, fold the sides to the middle and make a round, 12 cm long roll. Brush the closing edge with beaten egg.

Deep-fry the spring rolls in hot oil and drain standing up.

Serve the spring rolls with sweet-sour or pangsit sauce.