Summary

Ingredients

• 16 sheets spring rolls, approx. 12 x 12 cm, frozen, in the Asian shop
• 50 g shiitake mushroom (s)
• 1 carrot (s)
• 1 teaspoon salt
• 20 g bean sprouts, fresh
• 10 g sprin onion (s), only the reen part
• 10 g lass noodles, soaked
• 2 slices ginger, fresher (thin )
• 1 pinch black pepper, freshly ground
• 1 pinch nutmeg, finely grated
• 2 teaspoons tapioca flour
• 1 tablespoon, level soup (mushroom soup), instant, alternatively instant vegetable stock powder
• 1 liter frying oil

For the glue:

• 3 tablespoon orange juice
• 1 tablespoon wheat flour

To garnish:

• Flowers and leaves
• Bean sprouts, fresh
• leaves Coriander

For the dip:

• Sauce (sweet-sour-hot sauce, Thai style 4, see my recipes)

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Instructions

1. Thaw the spring roll leaves in the unopened package.
2. Pour boiling water over the mushrooms and glass noodles. Let the glass noodles steep for 10 minutes, cut into small pieces, strain and sprinkle on a fresh tea towel to dry. Let the mushrooms steep for at least 45 minutes, then squeeze out the water, cut the mushrooms into fine cubes, discard the hard stem.
3. Cut the ends of a carrot, peel and slice into fine strips (approx. 10 g). Sprinkle with 1 teaspoon of salt, mix in and let steep for 30 minutes. Mix every now and then. Squeeze out the water vigorously and sprinkle the carrot strips on a fresh tea towel to dry.
4. Rinse the bean sprouts in a sieve, shake off the water and sprinkle on a fresh tea towel to dry. Wash 2 spring onions, cut the green pieces into thin rings and sprinkle on a fresh tea towel.
5. Wash the ginger, cut 2 thin slices, peel and cut into small cubes. Wash the parsley leaves, cut them into small pieces and dry them like the other vegetables.
6. After an hour, the vegetable parts should be sufficiently dry. Put all the ingredients from the mushrooms to the mushroom soup powder in a bowl and mix well.
7. Mix the flour and orange juice. Have a small brush ready.
8. Remove a leaf from the block with the spring roll leaves and place it in front of you so that the tip points towards you. Put two teaspoons of the filling just below the middle. Brush the edge of the spring roll leaf with the brush and the flour and orange juice mixture. Fold the tip pointing towards us over the filling and press down a little. Fold the side tips inwards and roll the filling tightly towards the top tip. The first raw dim sum is ready.
9. Repeat this procedure until the filling is used up.
10. Heat the cooking oil until it starts to smoke. Add 6 Dim Sum each with a sieve (risk of splashing!) And deep-fried until golden brown. Put on a paper towel and remove the excess oil.
11. Put everything on a serving platter, garnish if necessary and serve with the dip while hot.
12. Makes 16 dim sums.