home-made springrolls (making of)

making of: filling with minced meat (I used beef), chopped shrimps, carrots, ginger, spring onions, soy sprouts, cashews, fish sauce, soja sauce, chili, garlic. I still ‘loose’ 20-30% of my rolls in the frying, when they pop open (still eatable, but less presentable). I wonder, if I should wrap them a second time in the rice papers…

Done