• 1 x yellow onion
  • 2 clove garlic
  • 1/2 x chili
  • 1 handful parsley
  • 300 g cabbage
  • 3 x carrots
  • 1 x spring onion
  • 1 tsp salt
  • 1 tsp black pepper
  • 400 g lamb mince
  • 1/2 dl sun flower oil


  1. Finely chop the onion, garlic, chili and parsley leaves. Grate cabbage and carrots on a coarse grater.
  2. Fry the onion in a little oil. Add garlic, chili and spring onion and let it simmer 2 minutes. Add the minced meat and let it cook for a few minutes. Add grated cabbage and carrot. Season with salt and pepper. Cook until soft. About. 4 minutes.
  3. Finally mix in chopped parsley leaves and set aside to cool.
  4. Place an entire spring roll sheet on a cutting board or dish and place with a little filling on one long side and fold the sides over. Roll down to the last tip. Glue the last tip with water.
  5. Heat oil in a fryer, saucepan or frying pan.
  6. When the oil is hot, carefully put some spring rolls down. Cook until golden brown. Turn regularly so they do not burn.
  7. Place the spring rolls on a rack to drain.
  8. Serve them with the desired side dishes.
  9. I served mine with homemade pickled vegetables. Yum!
  10. Spring rolls can be frozen and fried in a frozen state.