Pasta dishes are simply always delicious!
The trick: Brush the edges of the dough with egg white so that nothing can swell out.
1. mix meat with the cornstarch (maizena).
2. fry finely chopped onion, garlic and ginger in hot oil, but do not brown, add the meat and fry until crumbly.
Cut the carrot, leek and Chinese cabbage into matchstick thin strips and fry.
Add mushrooms in small slices. 5.
5. fry the sprouts, add the spring onions cut into rings and toss. Blanch the glass noodles very briefly, rinse and add to the pan.
Season everything with sherry, chili sauce, soy sauce, lemongrass, fish sauce, coriander, salt, pepper and sugar, swirl again and cool.
7. wrap the filling in the dough.
8. glue the edges with egg white, so that nothing can swell out. Do not fold too tightly or the wrapper will tear.
Bake the spring rolls in hot oil until golden brown.
10. briefly place on a paper towel before serving.
11. Stir vinaigrette ingredients together in a baking bowl. Season to taste with 1 squeeze lime juice, black pepper and salt.
12. garnish plate with 1 leaf of iceberg lettuce and offer the salad dressing in a dessert bowl.
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