Chinese Spring Rolls with Prawns and Sesame Sauce

Clean the spring onions, celery, carrots and sugar snap peas and cut them into fine strips (julienne).

Fry the vegetable strips and the bean sprouts in a frying pan with a little sesame oil, turn down the temperature a little, stir in the ginger and chili, and cook for a little while. In the meantime, fry the prawns with a little sesame oil in a second frying pan, also hot, but not too long and finally add to the vegetable mixture form, season strongly with soy sauce, salt and freshly ground pepper.

It is important that the liquid boils down well and the filling is not too wet. Stir in the fresh finely chopped culinary herbs, the amount on kitchen crepe paper form and pat [1].

If needed, pat dry with kitchen roll before filling.

Cut the spring roll dough into even squares, form a little of the filling on it in the middle, brush the edges with egg white and roll up. Fry the spring rolls in a deep fryer or in a saucepan with heated deep frying fat at 180 °C [2] until evenly golden.

For the sesame vinaigrette, fry sesame seeds in a frying pan. Stir rice vinegar with sesame oil, sunflower oil or other vegetable oil and chicken soup. Stir in roasted sesame seed and diced bell bell pepper. Season with pepper, dayong, salt and sugar to taste. Stir in the fresh finely chopped culinary herbs before serving.

Serve the spring rolls with the sauce. Serve with lettuce, tomato str

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