Summary

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

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Instructions

1. Thaw the pastry sheets under a damp cloth.
2. Soak the shiitake mushrooms in warm water for 20 minutes. Then squeeze out and cut into narrow strips.
3. Wash and clean the carrots, Chinese cabbage, bamboo shoots, spring onions and celery and cut into narrow strips.
4. 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.
5. 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.