Thaw or thaw Wan Tan dough (approx. 10 x 10 cm) well packed. Wash meat and dab dry. Heat oil in a small pan. Fry the meat for 7-8 minutes, turning it, take it out and let it cool down. Peel and coarsely grate the carrot. Clean and wash spring onions and cut into fine rings.
Peel and finely chop or grate ginger. Fry the meat again. Steam spring onions, except for a little bit for sprinkling, carrots and ginger for 1-2 minutes while turning them. Deglaze with soy sauce, allow to boil down briefly and pour into a bowl. Cut meat into small cubes and mix with carrots and spring onions. Season with salt if necessary. Lightly brush the dough sheets with water. Spread about 1/2 tbsp. of the filling in the middle of each leaf. Turn over one corner to form triangles, press well together. Heat oil for frying. Fry the Wan Tan in portions for 2-3 minutes until golden brown and drain on kitchen paper.
Lightly brush the dough sheets with water. Spread about 1/2 tbsp. of the filling in the middle of each leaf. Turn over one corner to form triangles, press well together. Heat oil for frying. Fry the Wan Tan in portions for 2-3 minutes until golden brown and drain on kitchen paper. Arrange the Wan Tans and sprinkle with the rest of the spring onions. Sweet and sour Asian sauce tastes good with it
Waiting time approx. 1 hour