Let the dough thaw for approx. 45 min.
at room temperature.
Season the minced meat with salt and pepper. Then mix in the potato flour and let the whole thing stand in the refrigerator for about 15 min. Clean the white cabbage and peel the carrots, then cut both into strips.
Fry the minced meat briefly (still slightly pink) in some hot oil, add the cabbage and carrots and fry. Finally, add the bean sprouts and fold in.
Soak the glass noodles in lukewarm water for about 10 minutes, then strain. Cook in boiling water for about 10 seconds, then strain again and add to the minced meat and vegetable mixture. If necessary, season with a little salt and pepper.
As a glue now mix the flour with water. Now carefully take the dough sheets apart and put about 2 – 3 tablespoons of the filling on each one. Fold like an envelope (first fold one tip half over, then fold in the sides and roll up the rest).
Put a dot of the mixed flour on the other tip as glue, so that the roll does not come apart during frying. Cover the finished rolls with a cloth to prevent them from drying out. Heat plenty of oil in a frying pan, then fry the spring rolls in batches until golden brown on both sides. Remove, drain on a paper towel and serve.