Meat Spring Rolls

Spring rolls probably dont need much introduction. Youve likely already tried them in a Chinese restaurant. Next time you crave them, you wont need to go out to a restaurant—you can make them right at home. With the help of our recipe, of course.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 5 pieces Mushrooms, shiitake, dried

  • 1 spoon Ginger, fresh

  • 100 g Meat, pork, ground

  • 4 spoon Oyster sauce

  • 1 spoon Oil, sesame

  • 1 spoon Alcohol, Wine, White

  • 0.5 spoons Sugar, white

  • 1 spoon Koruzni škrob

  • pieces Spices, pepper, black

  • 3 spoons Oil, vegetable oil, canola

  • 1 piece Carrot, fresh

  • 220 g Lentils, sprouts

  • 12 pieces Dough, wonton

  • pieces Oil, vegetable oil, canola

Steps

  1. Remove the tough stems from the soaked mushrooms and discard them, then finely chop the caps. Peel and finely grate the ginger. Peel, wash, and cut the carrots into thin strips (julienne). Place the ground meat in a bowl and mix it with the ginger, 1 tablespoon of oyster sauce, sesame oil, rice wine, sugar, cornstarch, and ground pepper.

  2. Place a wok on the stove and heat it well. Pour in 60 ml of oil and sauté the seasoned ground meat. Transfer the sautéed meat to a bowl. Pour the excess oil back into the wok and place it back on the stove.

  3. Once the wok is hot again, add the chopped mushrooms, sprouts, and carrots. Quickly sauté the ingredients while stirring. Transfer the sautéed ingredients to the bowl with the meat. Add the remaining oyster sauce and mix the ingredients in the bowl well. Taste and season with additional pepper and/or salt if desired. Let the filling cool to room temperature.

  4. Dip a sheet of rice paper in hot water for one minute to soften it, then place it on a clean work surface. Place the filling in the center, leaving a small empty border. Roll the rice paper into a spring roll. Repeat the process to prepare all 12 rolls.

  5. Clean the wok well, then heat oil in it. There should be enough oil for the rolls to float. Gradually fry the prepared rolls in the hot oil until golden brown. Fry 3 to 4 rolls at a time (depending on the size of the wok). Once fried, remove them with a slotted spoon and drain on a plate lined with paper towels. Serve the rolls while still hot, along with your chosen dipping sauce.

Nutrition Information (Per 100g)

  • Calories: 240.17 kcal
  • Fat: 5.85 g
    • Saturated Fat: 0.87 g
  • Carbohydrates: 36.68 g
    • Sugars: 0.61 g
  • Protein: 7.6 g
  • Fiber: 0.61 g

Advice

Instead of mung bean sprouts, you can use soybean sprouts.