Recipe (english)

Spring rolls with tenderloin

Spring rolls with tenderloin

Defrost spring rolls of dough and place two leaves on top of each other with the tip facing forwards. Cut the pork fillet into fine strips. Pour hot water over Mu Err mushrooms and leave to stand for about 30 minutes. Pour Mu Err mushrooms into a sieve, squeeze out well and cut into small pieces. Peel onion, halve and cut into strips. Peel the carrot and cut into narrow strips. Rinse fresh soy sprouts under running water and allow to dry. Cut the sugar pea pods crosswise into fine strips. Peel and finely chop the garlic. Heat soy oil in a wok or pan. Sauté the fillet of pork in hot oil and set aside. Fry the vegetables in the oil and mix in the fillet again. Season with soy sauce, chilli powder and five spices. Allow the filling to cool again so that the dough sheets do not tear during rolling. Spread the filling across the dough sheets. Lightly moisten the edges of the dough sheets with water and place the lateral tips over the filling. Fold the front tip over and roll up the spring rolls with tenderloin to the back tip. Fry the spring rolls with filet in the deep fryer at 190° for approx. 5 minutes until golden brown and drain on kitchen paper.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
235 kcal
20 g
10 g
13 g

(C)opyright by Marions Kochbuch