Ingredients
Sauce:
- 1 small piece of ginger
- 1 clove of garlic
- 1 shallot
- 1 small red chili
- 150 g apricot jam
- 1 tbs tomato paste
- 1 tbs soy sauce
- salt
Spring rolls:
- 1 small piece of ginger
- 1 clove of garlic
- 1 carrot
- 1 small onion
- 150 g white cabbage
- 150 g minced meat (beef)
- 1 tbs peanut butter
- salt, pepper
- soy sauce
- 180 g spring roll dough
- 1 egg white
- 800 ml peanut oil
Preparation
Spring rolls:
1. Peel the ginger, garlic, carrot and onion, clean the cabbage and finely chop everything in the Quick Cut.
2. Heat the pan on the highest level up to the roasting window, switch to a low level and roast the minced meat.
3. Add the choped vegetable mixture and roast briefly. Cover with the lid and let stand with approx. 5 minutes. Stir in peanut butter and season to taste, then let cool.
4. Spread the dough sheets out on the countertop, cut into rectangles if necessary. Brush the edges with egg whites, put a tablespoon of the filling on each rectangle and quickly roll up into small spring rolls (it is important that the dough is handled as quickly as possible because it dries very quickly).
5. Add oil to the wok, heat the wok on highest level up to the roasting window, switch to a low level, place half of the spring rolls inside and deep-fry them until the turning point is reached.
6. Remove the lid, turn over the spring rolls, deep-fry until done and until they are golden brown on all sides. Hook the drip grid into the wok and then briefly drain the spring rolls.
7. Then allow to drain on paper towel. Deep-fry the rest of the rolls in the same way and serve with the sauce.
This recipe has been tested and approved by AMC.
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