Vegetarian Spring Rolls from China
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 18 plate / s dough for spring rolls (frozen) approx. 12 x 12 cm
- 8 mushrooms (Shiitake), dried
- 160 g carrot (s)
- 100 g Chinese cabbae
- 100 g sprouts (bamboo)
- 100 g sprouts (mun beans)
- 80 g celery
- 6 spring onion (s)
- 2 tablespoon soy sauce
- 2 tablespoon cornstarch
- salt
Print Recipe
Pin Recipe Instructions
- Thaw the pastry sheets under a damp cloth.
- Soak the shiitake mushrooms in warm water for 20 minutes. Then squeeze out and cut into narrow strips.
- Wash and clean the carrots, Chinese cabbage, bamboo shoots, spring onions and celery and cut into narrow strips.
- Heat neutral oil in a pan or wok and fry the ingredients in it. Season to taste with salt and soy sauce. Mix the cornstarch with a little water until smooth and add while stirring, bring to the boil briefly, then remove from the fire and allow to cool a little.
- Moisten the edges of the pastry sheets with a little water and place 1 tablespoon of the filling in the middle. Fold in the sides of the dough sheets and roll up. Press the end down firmly. Now fry until golden in hot oil.
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