Spring rolls with shrimp, bell pepper, cabbage and chili - soy dip

50 min
- Preparation 35 min
- Cooking 15 min

Recipe for Fusiontec Mineral Wok Pan

Ingredients

4 People

200 g Prawns
2 tbsp. Soy sauce
3 tbsp. Sesame oil
1 Red bell pepper cut into fine strips
150 g Red cabbage finely sliced
1 Garlic finely chopped
1 Ginger grated
1 Fresh red chili finely chopped
50 g Mu-Err mushrooms (dried, soaked, cut into strips)
3 Spring onions finely sliced
1 tbsp. Sugar
11 Spring roll pastry sheets (from the Asian store)
Vegetable oil for frying (e.g. peanut or sunflower oil)
1 tsp. Sugar
3 tbsp. Soy sauce
1 tsp. Gochutgaru (Korean chili flakes, amount to taste)
2 tbsp. Rice vinegar (or white vinegar)
1 tsp. Sesame oil
Any kind of sprouts as garnish

Preparation

Step 1

Roughly chop the prawns and marinate with 1 tbsp soy sauce and 1 tsp sesame oil.

g Prawns

tbsp. Soy sauce

tbsp. Sesame oil

Step 2

Heat 1 tbsp sesame oil in a large pan or wok. Fry the garlic, ginger and chilli briefly until fragrant.

tbsp. Sesame oil

Garlic finely chopped

Ginger grated

Fresh red chili finely chopped

Step 3

Add the prawns and fry until just cooked through. Remove and set aside.

g Prawns

Step 4

In the same pan, fry the peppers, red cabbage, spring onions and the soaked mu-err mushrooms. Season with 1 tbsp soy sauce, sugar and a dash of water. Add the prawns and mix well. Leave to cool.

tbsp. Soy sauce

Red bell pepper cut into fine strips

g Red cabbage finely sliced

g Mu-Err mushrooms (dried, soaked, cut into strips)

Spring onions finely sliced

Vegetable oil for frying (e.g. peanut or sunflower oil)

tsp. Sugar

Step 5

Place a spring roll pastry sheet with one corner facing you. Put some filling in the middle. Fold the bottom corner over the filling, fold in the sides and roll up the sheet. Coat the tip with a little water or a little water or a flour and water paste to hold the roll in place. Repeat this process until all the filling and pastry sheets have been used.

Spring roll pastry sheets (from the Asian store)

Step 6

Heat the vegetable oil in a pan or frying pan to approx. 180 °C. Fry the spring rolls in batches until golden brown and crispy (approx. 3-4 minutes). Drain on kitchen paper.

Vegetable oil for frying (e.g. peanut or sunflower oil)

Step 7

Mix the soy sauce, gochutgaru, rice vinegar, sugar and sesame oil in a bowl until the sugar dissolves. Season to taste and add more sugar or gochutgaru as required.

tbsp. Sugar

tbsp. Soy sauce

tsp. Gochutgaru (Korean chili flakes, amount to taste)

tbsp. Rice vinegar (or white vinegar)

tsp. Sesame oil