Ingredients for 10 spring rolls:
150g of bean sprouts
150g of leeks, thinly sliced into rings
150g of finely sliced Chinese cabbage
1 tablespoon of sunflower oil
1 teaspoon of sesame oil
Salt and pepper
10 spring roll pastry sheets
Oil for frying
For the dip:
1 tablespoon of oil
2 red sweet peppers, seeds removed, very finely chopped
1 finely chopped shallot
2 tablespoons of palm sugar
2 tablespoons of red wine vinegar
2 tablespoons of white wine
1. Heat the sunflower oil in a pan and on high heat cook the bean sprouts, leek, and cabbage until al dente. Add the sesame oil and transfer the mixture to a plate to cool. Add salt and pepper to taste.
2. For the dip: heat the oil in a small saucepan and add the sweet pepper and the shallot. Fry for a couple of minutes but don’t let the shallot brown. Add the sugar, red wine vinegar, and white wine and allow to cook for another 2 minutes. Set aside and allow to cool.
3. Take a spring roll pastry sheet and position it with the point facing down towards you. Place 1/10 of the vegetable mixture in the middle of the sheet, in a horizontal line of around 10 centimeters. Brush the edges of the sheet with water to moisten. Fold the bottom point over the vegetables and press firmly. Now fold the right-hand side and then the left-hand side over the vegetable mixture and roll upwards. Brush the top point with water and seal the spring roll firmly.
4. Heat the frying oil to 180°C. Fry the spring rolls until crispy and golden brown. Allow to drain on some kitchen paper and serve with the dipping sauce.
Food and wine pairing
The spring rolls are a filling snack. Watch out for the spicy dip. This Neleman Macabeo soothes and tempers even with the dipping sauce. It's a perfect marriage.