• 1 packet spring-roll or rice paper


  • 500 g minced pork
  • ½ white cabbage
  • 4 carrots
  • 2 potatoes
  • 2 onions
  • 3 garlic cloves
  • 200 g bean sprouts
  • 1 dl yellow bean paste
  • 2 eggs
  • 100/200 g glass noodles
  • Salt, pepper and vegetable oil for frying and deep frying (with the exception of olive oil)

Finely chop cabbage and onions. Peel and grate the carrots and potatoes. Peel and finely chop the garlic. Soak the noodles in water. Fry the garlic till golden in 2 tbsp oil. Then add the meat. After the meat has been fried, add cabbage, onions, carrots and potatoes. Fry at a high temperature for a few minutes. Add noodles, bean sprouts, eggs and yellow bean. Fry for a few minutes. Season with salt and pepper before taking the wok off the heat. The stuffing is cooled down prior to being used.

It is a good idea to make a large portion as it can be frozen until the next time you may be carving for spring rolls.

Heat up 1 litre of oil in the wok. While heating up the oil, the spring rolls (watch the ”how-to” video on morsoe.com). Fry the spring rolls at a high temperature until golden. This will only take 1-2 minutes, as the stuffing has already been prepared.

The stuffing can always be varied. Use what you have, then you will also avoid food waste.

DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).

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