Crispy Spring Rolls with Poultry

Place the rice noodles in a bowl and pour 1 liter of boiling water over them. Peel and finely chop the garlic and ginger. Coarsely grate the carrots lengthwise. Cut the spring onions into rings, setting aside the white part. Finely chop the chili pepper.

Heat sesame oil and a little vegetable oil in a pot over medium heat. Sauté the garlic and ginger until translucent. Add the minced meat and fry for about 2 minutes, stirring constantly. Briefly fry the white part of the spring onions with it. Add carrots and chili and mix well. Deglaze with oyster sauce and soy sauce.

Drain the rice noodles, add them to the pot and heat briefly. Stir in the green part of the spring onions and let the liquid reduce almost completely. Remove from heat, season with pepper and chopped coriander, and let the mixture cool completely.