Indonesian mini spring rolls
These crisp mini spring rolls are filled with minced beef, vegetables and glass noodles. A flour-and-water paste seals each roll before frying.
- 10 servings
Method
Filling
Fry the minced beef with one chopped garlic clove, breaking up the meat. Drain in a colander and season with pepper and soy sauce.
Chop the onions, grate the carrots and finely slice the leeks. Finely chop the chilli. Stir-fry the vegetables and chilli in a little oil with the remaining garlic until the vegetables are still slightly crisp. Season with pepper and a splash of the soy sauce.
Mix the beef and vegetables with the cooked, drained glass noodles. Leave the filling to cool.
Folding and frying
Mix the flour and water into a paste. Lay a wrapper with one corner pointing towards you and put a spoonful of filling just below the centre.
Fold the bottom corner over the filling, fold the sides in and dab the top corner with paste. Roll up and press the seam closed.
Fry in sunflower oil at about 175 °C until light golden brown.
Tip: You can freeze the spring rolls before frying.
Cook like this with your group?
After every workshop you receive all the recipes you cooked by email. Choose a workshop and we will put together a menu for your group.
Browse the workshops