Homemade spring rolls

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Tasty crispy spring rolls with a tasty filling of vegetables and noodles, delicious as a snack or meal! Includes a handy step by step video



 Let the spring roll wrappers thaw under a slightly damp cloth. Chop the garlic, ginger and red pepper (to taste) finely and fry in a pan with a tablespoon of oil. Add the leek and carrot and fry for a minute. Stir in the bean sprouts as well. Season with a pinch of cumin and a dash of soy sauce.

 Cut the ham into thin strips and add to the vegetable mixture and turn off the heat. Do not overcook the vegetables. Take 2 spring roll wrappers and place them on top of each other (you can also use 1 sheet for thin spring rolls).

 Turn the square with the tip towards you and spread some of the filling and noodles on it at the beginning. Fold the tip over and roll up in half. Then fold the right and left ends inwards and roll up the spring roll. Spread the top tip with some egg white and roll up the spring roll completely and press it shut.

 Repeat with the rest of the ingredients. Heat the deep fryer to about 180 degrees. Deep-fry the spring rolls for 4 to 5 minutes until they are a nice golden brown and crispy. The spring rolls are tasty with a sweet chili sauce.

 Tips: You can also replace the ham with chicken or use egg or tofu for a vegetarian spring roll. Use 1 spring roll wrapper for thinner spring rolls.

Source: Leukerecepten by leukerecepten-nl.
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