Spring Rolls, Winter Filled


Rating: 3.0 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

The spring roll dough sheets you defrost and put them between 2 damp kitchen towels so that they do not dry out and become brittle.

The sauerkraut you form in a sieve, squeeze it hearty and it drain well. Separate the egg, form the egg yolks to the fat in a large enough bowl and knead well. Separate the sauerkraut and add it to the mince, stir thoroughly and season with caraway seeds, salt and pepper. Mix the egg white well with flour and 2 tbsp. water.

Place the dough sheets with the open pores upwards and cut the edges straight. On the bottom end of the dough sheets form an eighth of the sauerkraut mixture, fold the sides of the dough sheets over the filling and roll them up from the filling.

Glue the edges of the dough together with the egg white and flour mixture.

Fry the spring rolls out in hot oil until golden brown and drain them briefly on paper towels. Stir the soy sauce with the mirin as a dip.

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