Spring Rolls

Crispy Spring Rolls – Delicious & Homemade

These crispy spring rolls are filled with vegetables and surimi, perfect as an appetizer or snack – makes approx. 16 rolls.

Ingredients:

Dough

  • 16 sheets frozen spring roll pastry, thawed

Vegetable Filling

  • 2 spring onions, finely sliced
  • 2 medium carrots, grated
  • 150 g mung bean sprouts

Oil for Frying

  • 1 tbsp oil (for stir-frying the filling)
  • ½ tbsp oil (for brushing or later frying)

Additional Filling Ingredients

  • 200 g surimi, finely chopped
  • 2–3 tbsp soy sauce, to taste
  • Pepper, to taste

For Serving

  • 100 ml Asian sauce (e.g. sweet & sour or chili)

Preparation:

  • 1. Wash and prep vegetables (spring onions, carrots, mung sprouts). Let the pastry sheets thaw.
  • 2. Heat oil. Stir-fry vegetables and surimi for about 3 min. Add soy sauce and pepper to taste.
  • 3. Mix cornstarch with a bit of water to form a paste.
  • 4. Lay out one pastry sheet, brush with ½ tbsp oil. Place about 1 tbsp filling on the lower third, fold in the sides and roll up tightly. Seal the tip with the starch paste.
  • 5. Heat oil in a pot to 180 °C. Fry rolls in batches for 2–3 min until golden and crispy. Drain on paper towels.
  • 6. Serve with Asian sauce and enjoy!

Enjoy and have fun dipping!

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