Recipe (english)

Spring rolls with pork fillet

Spring rolls with pork fillet
Quantity Ingredient
12 leaf Spring rolls dough
150 g Pork fillet
1 tbsp Sesame Oil
60 g Shrubs celery
60 g Carrots
60 g White cabbage
20 g Leek Onions
60 g Mushrooms
2 tbsp Soy Oil
2 tbsp Soy sauce
1 tsp Sugar

Defrost spring rolls of dough. Cut pork fillet into very thin strips and marinate in sesame oil. Cut celery into thin slices, carrots and cabbage into fine strips and leek onions into fine slices. Chop the mushrooms into small pieces. Heat 1 tablespoon soy oil in a wok. Stir-fry the fillet of pork with the marinade until it takes on colour. Remove the fillet of pork. Heat 1 tablespoon soy oil and fry the vegetables briefly while stirring. Add pork fillet, soy sauce and sugar. Stir and leave to cool. This is important because otherwise the spring rolls of dough will tear. Place 2 spring rolls of leaves (18 x 18 cm) on top of each other with the tip pointing forwards. Distribute the filling in the front in an oblong pattern. Wind spring rolls once, fold sides, wind to the end. Stick with a little water. Fry spring rolls with pork fillet at 190° C for 5 minutes.

Servings: 6, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
201 kcal
20 g
8 g
10 g

(C)opyright by Marions Kochbuch