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. Slice the spring onions into rings, setting the white part aside. Finely chop the chili pepper.

Heat the 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 sauté the white part of the spring onions. Add the 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 the heat, season with pepper and chopped coriander, and allow the mixture to cool completely.