“The spring rolls might make us think of the curved rooftops and the lush and unique fragrant courtyards in Beijing’s ancient hutongs. Hidden behind the crisp dough is an equally exciting content of nuances and aromas.”
- 1 packet of Tyj spring roll pastry (550g)
- ½ a garlic, finely chopped
- 1 red chili, chopped
- 1 big bunch of coriander, finely chopped
- 500g of Chinese water spinach
- 2 bunches of spring onions
- 1 dl of sesame seeds
- 800g of tiger shrimps, chopped
- 250g of bean sprouts
- 1 tbsp of sesame oil
- 2 tbsp of peanut oil
- 1 tbsp of grated palm sugar
- Mix all the ingredients for the filling and let this mixture stand for 30 min.
- Take the Tyj spring roll dough out of the freezer. Make one spring roll at a time, each on its own little square piece of dough.
Do as follows:
- Add 3 small spoonfuls of filling in a little sesame oil to each piece of dough. Roll the dough together. The spring rolls should measure approx. 4 x 13 cm.
- Place the spring rolls on greaseproof paper. Brush them with a little peanut oil. Bake for approx. 15-30 minutes at 220 degrees in the middle of the oven.
- Eat immediately while hot together with special sauce (click here for recipe) or soy sauce.