Spring rolls with sweet-hot sauce

1. Overview of ingredients.

2. For the sauce, peel the ginger, garlic and shallot and clean the chilli pepper. Finely chop everything together in Quick Cut.

3. Add apricot jam and tomato paste, mix and season with soy sauce and salt.

4. For the spring rolls, peel ginger, garlic, carrot and onion, clean the cabbage and chop everything finely in Quick Cut.

5. Place HotPan on Navigenio and set it at level 6. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.

6. As soon as the Audiotherm beeps on reaching the roasting window, set at level 2 and roast the minced meat on a low heat.

7. Add the chopped vegetable mixture and roast briefly. Put the lid on and leave to stand for approx. 5 minutes. Stir in peanut butter and season to taste, then allow to cool.

8. Spread out the dough sheets on the work surface, if necessary cut into rectangles. Brush the edges quickly with egg white, put a tablespoon of filling on each and wrap quickly into small spring rolls.

9. Pour the oil into a Wok, place on Navigenio and set it at level 6. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.

10. As soon as the Audiotherm beeps on reaching the roasting window, set at level 2 and add half of the spring rolls, put on the lid and roast with until the turning point at 90 °C has been reached using the Audiotherm.

11. Remove lid, turn the spring rolls, deep-fry until they are golden brown all around. Hang the draining rack on the Wok and let the spring rolls drip off briefly.

12. Then place on kitchen paper. Roast the remaining rolls and serve with the sauce.