Crispy Spring Rolls with Soy Dip

Takes 60 minutes | Serves 30 |

Ingredients

400 g minced meat
100 g thin glass noodles
150 g cabbage
2 carrots
1 onion
3 garlic cloves
1 red chili
1 tbsp finely grated ginger
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp cornstarch
0.5 tsp sugar
100 ml chopped coriander
1 pinch salt
1 pinch ground pepper
30 spring roll wrappers
2 tsp cornstarch
1 tbsp cold water
1 enough for deep frying neutral oil for frying
75 ml soy sauce
1 tbsp hot chili sauce
2 tsp liquid honey
1 tsp rice vinegar
1 tsp sesame oil
1 pinch chili flakes
2 tsp toasted sesame seeds
3 tbsp finely sliced spring onion

Steps

Spring Rolls

• Soak and cook the glass noodles as described on the package. Rinse the noodles in cold water and drain well in a colander. Coarsely chop the noodles or cut them into smaller pieces with scissors. Cut or grate the cabbage and carrots into thin strips. Finely chop the onion, garlic, and chili.
• Heat a large frying pan with a couple of tablespoons of oil. Cook the minced meat, making sure to break it into small pieces. Cook until it’s no longer raw, but it doesn’t need to brown much. Transfer the meat to a large bowl.
• Reheat the pan. Add a little oil and sauté the onion until soft and translucent. Add the cabbage and continue cooking, stirring frequently over medium-high heat until the cabbage begins to soften. Add the garlic, chili, and ginger, and sauté for another 30 seconds. Add the carrots, oyster sauce, soy sauce, sesame oil, cornstarch, sugar, a good pinch of salt, and some ground pepper. Pour this mixture into the bowl with the meat. Add the noodles and coriander, and mix everything well.
• Place a spring roll wrapper with one corner facing you. Spread 2–3 tablespoons of the filling slightly in from the edge. Roll away from you and over the filling, fold in the sides, and brush the final corner with a cornstarch mixture (made from 2 teaspoons of cornstarch mixed with 1 tablespoon of cold water). Roll the spring roll tightly. Continue until all the filling and wrappers are used up.
• Heat oil in a thick-bottomed pot with high sides. The oil should be about 5–6 cm deep.
• Test with a piece of bread: when it sizzles well around the bread, the oil is ready. Add the spring rolls and fry until golden. Don’t overcrowd the pot, and turn them several times during frying to ensure even cooking. Let the rolls drain on paper towels before serving.

Soy Dip

• Mix all the ingredients for the dip together. Serve the spring rolls with soy dip and/or sweet chili sauce.