Spring Roll

.a Knead the flour, water and salt into a firm dough, cover it with a wet tea towel and leave it for 2 hours.

Then form a roll about 5 cm thick, cut it into slices about 2 cm thick and roll them very thinly into patties about 15 cm in diameter. Cover these patties again with a wet dish until they are filled.

Mix the mince with the rice wine or sherry, the corn starch and the salt. Peel the onion and cut it into fine cubes, as well as the cleaned leek.

Fry the meat in hot oil for about 1 minute, then add the onion and leek cubes, as well as the soy bean sprouts and fry everything together for about 2 minutes, turning continuously. Season the mixture with sugar, soy sauce, glutamate and pepper and then let it cool down.

When the filling has cooled down, place 1 to 2 tbsp. on each patty a little bit below the center. Whisk the egg with the cornstarch and brush the top and sides of the patties with it. Fold the bottom of the pancake over the filling, fold the sides over the filling and fold the top of the pancake over the roll.

If the dough breaks, glue the hole with a tiny bit of the egg-maize (cornstarch) mixture.

Heat the frying oil, form the spring rolls in it and let this brown slightly. Later take s

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