Thai Spring Rolls with Minced Meat

* 36 small or possibly 12 large pieces of dough sheets covered with a Geschirrhangl let defrost.

Drain the glass noodles and cut into small pieces about 4 cm long. Drain the mushrooms, cut out the stems and finely chop the caps. Mix mushrooms and glass noodles with chopped greens and meat. Add fish sauce and garlic, mix well.

For small rolls, cut dough sheets into quarters and separate from each other. Place one unit of filling on one corner of dough sheet, fold corner over filling. Wrap sides right and left over filling and roll dough sheet up to tip. Moisten end and press smooth. For large rolls, use dough sheets undivided.

Heat oil in a wok or deep fryer. Have a draining rack ready, covered with paper towels. Place three or four rolls in the oil and fry until golden brown. Let drain on the grid.

Serve spring rolls on a plate, sprinkle with parsley or cilantro. Serve with Thai sweet chili sauce.

Wrap unused dough sheets in two layers of foil and freeze again. If they are a wee bit dry after refreezing, wipe with a wet dishcloth.

A N M E R C U N G : Fill them with any fresh vegetables.

Our tip: use homemade pasta for an even better taste!

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