How long can I keep the red beet ketchup?

Store the red beet ketchup in an airtight container in the refrigerator. It usually stays fresh for a few weeks. However, always check the expiration date of the ingredients you used.

Can I make the spring rolls and the red beet ketchup in advance?

Yes, you can make the spring rolls in advance and freeze them before placing them in the oven. The red beet ketchup can also be made in advance and stored in the refrigerator. Heat the spring rolls in the oven and serve them with the ketchup when you're ready to serve.

Spring roll and homemade red beet ketchup

Name: Spring roll and homemade red beet ketchup
Cook time: 1 h
Total time: 1 h
Yield: 16 pieces
Ingredients: 200 g edamame (pods); 200 g ground pork; olive oil; 2 carrots, 1 shallot; 6 baby corn cobs; 80 g rice vermicelli; 100 g bean sprouts; 1/4 bunch of parsley; 2 tablespoons soy sauce (unsalted); 2 tablespoons sesame oil; 1 egg; 1 package of spring roll wrappers; pepper and Maldon sea salt; For the ketchup; 1 small red beet; 1 sweet onion, 1 Jonagold; olive oil; 2 tomatoes; 1 tablespoon vinegar; 1 teaspoon paprika powder; pepper and Maldon sea salt

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Another fun craft recipe for the kids. These crispy Eastern snacks are packed with vegetables and meat. Serve them with delicious homemade ketchup – without sugar, the sweet flavor comes from the apple.

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Ingredients

What do you need?

Quantity: 16 pieces

200 g edamame (pods)
200 g ground pork
olive oil
2 carrots, 1 shallot
6 baby corn cobs
80 g rice vermicelli
100 g bean sprouts
1/4 bunch of parsley
2 tablespoons soy sauce (unsalted)
2 tablespoons sesame oil
1 egg
1 package of spring roll wrappers
pepper and Maldon sea salt

For the ketchup
1 small red beet
1 sweet onion, 1 Jonagold
olive oil
2 tomatoes
1 tablespoon vinegar
1 teaspoon paprika powder
pepper and Maldon sea salt

Preparation method

How do you make this?

Instructions for the ketchup

Chop the peeled red beet, onion, and Jonagold finely and sauté them in olive oil. They should get a bit of color, which makes the ketchup extra sweet.

Chop the tomatoes into pieces and add them along with the vinegar. Let simmer for 15 minutes.

Blend and strain the ketchup to remove any skins and seeds. Press well with a ladle to extract as much flavor and sauce as possible.

Season with paprika powder, pepper, and salt if desired.

Instructions for the spring rolls

Preheat the oven to 190 °C.

Let the edamame pods thaw. Cook them if necessary (check the packaging) and remove the beans from the pods.

Brown the ground pork nicely in olive oil.

Slice the peeled carrots into thin slices and then into fine strips, chop the shallot into small pieces, and cut the baby corn into fine sticks.

Cook the vermicelli for 3 to 5 minutes or as indicated on the packaging. Rinse thoroughly under cold running water and let drain.

Add the edamame beans, corn, carrots, shallot, bean sprouts, vermicelli, and finely chopped parsley to the ground pork and mix well. Season with soy sauce and sesame oil.

Beat the egg and season with pepper and salt. This serves as 'glue' to make the spring roll wrapper stick.

Place a spring roll wrapper in front of you, with the point facing you. Brush it completely with the egg.

Place a heap of the filling in the center in the shape of a rectangle.

Fold the top piece down over the filling and press down firmly. Fold the left side and then the right side over the filling. Roll the spring roll downwards.

Brush the spring roll with the egg and place it on a baking sheet lined with parchment paper. Continue until all the spring rolls are ready.

Bake the spring rolls for 20 minutes.

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