Wild Spring Rolls

You won't easily find these spring rolls at a mall stall. They're incredibly easy to make and a real treat with their filling of ground meat, vegetables, and a touch of Asian spices. Serve with a bowl of sweet and sour or spicy chili sauce and enjoy!

Number of persons: 6

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

For the meat

250 grams of minced game (venison or wild boar)

For the filling

1 onion, finely chopped

2 cloves garlic, finely chopped

1 medium carrot, grated

2 tbsp soy sauce

1 tsp ginger powder

1 tsp sesame oil

1 tsp chili powder

1 tsp sesame oil

1 tbsp finely chopped coriander

Salt and pepper

20 sheets of filo pastry

Olive oil for brushing

Serve

Chili sauce

Preparation method

Making the filling

Preheat the oven to 190°C (375°F) fan-forced. Line a baking sheet with parchment paper.

Heat some oil in a pan over medium heat. Sauté the onion and garlic for 5 minutes until soft and lightly browned.

Add the minced game and fry for 5 minutes until crumbly and fully cooked.

Add the grated carrot and fry for 2 minutes.

Stir in the soy sauce, ginger, sesame oil, coriander, salt, and pepper. Simmer for 3 minutes.

Filling spring rolls

Place a sheet of filo pastry on a clean work surface.

Spoon 1 tablespoon of the ground game mixture onto one end of the filo pastry. Fold the sides inward and roll tightly into a spring roll.

Place the spring rolls on a baking sheet and lightly brush with olive oil. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.

Serve the spring rolls warm with chili sauce and fresh coriander