#spring rolls#vegetables#ground meat#frying#traditional Chinese food
Enjoy these traditional Chinese spring rolls filled with a savory mix of vegetables and ground meats, wrapped in delicate rice pastry and fried to golden perfection. A delightful appetizer for celebrating the Lunar New Year or any special occasion.
Ingredients extracted via AI
40 g rice noodles700 g green cabbage300 g carrot150 g celery2 PL ginger2 PL garlic3 PL oil1 ČL saltblack pepperground porkground turkeyground beefground lambegg wrapperthin spring roll wrapperswaterall-purpose flouregg
Procedure generated via AI
Soak 28 to 56 grams of rice noodles in lukewarm water for about 30 minutes until softened.
Grate 680 grams of green cabbage, rinse thoroughly, and dry it well using a salad spinner.
Cut 280 grams of carrot and 170 grams of celery into thin julienne strips.
Finely mince 2 tablespoons each of ginger and garlic.
Before cooking, cut the soaked rice noodles into pieces about 5 cm long and drain them just before use.
Heat 1 to 2 tablespoons of oil in a pan and sauté the ginger and garlic until golden and fragrant.
Separately sauté the carrot and celery until tender, then remove them from the pan.
Add another tablespoon of oil to the same pan and stir-fry the cabbage over high heat until it softens.
Return the carrot and celery to the pan, add the rice noodles, season with salt and pepper to taste, and mix well.
Let the filling cool in a sieve set over a bowl to drain excess moisture.