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Spring rolls – mince rolls – mince “bags”

Spring rolls – mince rolls – mince “bags”

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Spring rolls - mince rolls - mince "bags"
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Rezept drucken
    Servings Prep Time
    2 servings 5 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    2 servings 5 minutes
    Cook Time
    15 minutes
    Spring rolls - mince rolls - mince "bags"
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 5 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      2 servings 5 minutes
      Cook Time
      15 minutes
      Ingredients
      • 200 g white cabbage
      • 200 g minced meat pork
      • a little sunflower oil
      • 1/2 bunch of coriander fresh
      • 4 tbsp soy sauce
      • 100 g strudel dough leaves
      Servings: servings
      Units:
      Recipe Notes

      Preheat the oven to 200°C circulating air.

      Cut the white cabbage into fine slices and sear it together with the minced meat in sunflower oil using a pan.

      Season the cooked filling to taste with coriander and soy sauce. Let it cool.

      Cover one piece of strudel dough with oil and lay a further strudel dough on top.

      Cover also the strudel dough on top with some olive oil. Cut it into squares that you can fold to triangles.

      Fill the squares with the filling ( the filling can be still lukewarm and close them.

      Fold in the edges and cover the corners with some oil from both sides.

      Lay the spring roll- corners on a baking tray covered with baking paper and bake them crispy for 6-10 minutes in the oven.

      Cooking tips:

      You can also make the spring roll dough yourself with: 200g flour, 150 ml water, 2 eggs, 1 tsp salt. Mix everything and let the dough rest for 15 minutes. Bake thin pancakes and let them cool down. Then they are ready to get filled.

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