Crispy spring rolls with poultry | Kifli Chef

Place the rice noodles in a bowl and pour 1 liter of boiling water over them. Let them soak until softened. Peel and finely chop the garlic and ginger. Coarsely grate the carrot lengthwise. Slice the spring onions, keeping the white parts separate. Deseed and finely chop the chili pepper.

Heat the sesame oil and a little vegetable oil in a pan over medium heat, then sauté the garlic and ginger. Add the minced meat and fry for 2 minutes, stirring frequently. Add the white parts of the spring onions, the grated carrot, and the chili, then continue to fry. Pour in the oyster sauce and soy sauce, and mix thoroughly.

Drain the noodles, add them to the meat mixture, and heat through. Stir in the green parts of the spring onions and cook until all the liquid has evaporated. Remove from the heat, stir in the pepper and finely chopped coriander, then let the filling cool completely.