Description
A delightful blend of fresh vegetables and seasoned meat wrapped in crispy spring roll pastry, perfect for gatherings or as a tasty snack.
Ingredients
- Obleas de rollitos de primavera (spring roll pastry)
- 150g ground meat
- 10g ginger
- 1 medium carrot
- 350g cabbage (approximately 1/6 part)
- 50g vermicelli noodles
- 4 tablespoons olive oil
- 2 tablespoons oyster sauce
- 1 tablespoon flour mixed with 2 tablespoons water
- Salt and black pepper to taste
- Oil for frying
Instructions
- Remove the spring roll wrappers from the freezer.
- Soak 50g of vermicelli noodles in water for about 15 minutes until they soften.
- Slice the carrot and 350g of cabbage into thin strips, and finely chop the ginger.
- Heat 4 tablespoons of olive oil in a pan, add the ginger, and sauté for 15-30 seconds until fragrant.
- Add 150g of meat and 1/2 teaspoon of salt to the pan, sautéing until cooked through.
- Toss in the carrot and cabbage strips, sautéing on high heat for 3-4 minutes.
- Drain and chop the vermicelli noodles and add them to the pan.
- Season with an additional 1/2 teaspoon of salt, black pepper, and 2 tablespoons of oyster sauce, continuing to sauté for an extra minute.
- Taste the mixture and adjust the salt if necessary. Allow the filling to cool for 15-20 minutes.
- Create a paste using 1 tablespoon of flour mixed with 2 tablespoons of water as a sealing agent.
- Fill each spring roll wrapper with 2 tablespoons of the filling, then fold and seal.
- Fry the rolls in oil or cook them in an air fryer at 190ºC for 18 minutes.
Notes
Keep spring roll wrappers covered with a damp cloth to prevent drying. Use an air fryer or oven to reheat leftovers for maintaining crispiness.
