Sauerkraut Spring Rolls

Description

These spring rolls feature a distinctly Estonian twist by using "Mulgi"cabbage as the filling. The tangy sauerkraut and hearty barley, traditionally cooked with pork, are wrapped in delicate spring roll pastry and fried to a golden crisp. The crunchy exterior contrasts beautifully with the rich, savory Mulgikapsas filling, offering a unique fusion of traditional Estonian flavors and modern street food style.

Recipe

Instructions:
Filling:
In a pan, heat a small amount of vegetable oil and sauté the chopped onion and minced garlic until softened.
Add the grated carrots and cook for 2-3 minutes until slightly tender.
Stir in the Mulgikapsas and cook for another 5 minutes, allowing the flavors to meld.
Season with salt and black pepper to taste. Remove from heat and let the filling cool slightly.
Assembling the Spring Rolls:
Lay out a spring roll wrapper on a flat surface, with a corner pointing toward you.
Spoon about 2 tablespoons of the Mulgikapsas filling onto the center of the wrapper.
Fold in the sides of the wrapper, then roll it up tightly, sealing the edges with egg wash.
Frying:
Heat vegetable oil in a deep pan to about 170°C.
Fry the spring rolls in batches for 2-3 minutes on each side, or until golden brown and crispy.
Remove and drain on paper towels.