Summary

Ingredients

• 1 packet puff pastry, from the refrigerated shelf
• 8 mushrooms or fresh Egerlinge, sliced
• 100 g bean sprouts, fresh
• 1 bunch spring onion (s), cut into fine rings
• 3 m carrot (s), cut into fine sticks
• 1 red pepper (s), cut into fine strips
• 3 clove (s) garlic, finely chopped
• 3 tablespoon oil, peanut or rapeseed oil
• 1 teaspoon sambal oelek
• 3 tablespoon soy sauce, light
• salt and pepper
• 1 egg yolk
• some coriander green, torn

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Instructions

1. Cut the spring onions into fine rings, finely chop the garlic. Cut the carrots and bell pepper into fine sticks. Rinse the bean sprouts in a colander with cold water and let them drain. Cut the cleaned mushrooms into slices.
2. Let the carrot sticks boil in a little salted water for about 1-2 minutes and then rinse in cold water.
3. Let the oil get hot in a wok or a larger pan and steam the garlic and onions until translucent - carefully, not too hot, otherwise the garlic will become bitter. Add the paprika sticks, mushrooms and carrot sticks and stir-fry for another 2-3 minutes. Deglaze everything with the soy sauce and add the sambal oelek. Season everything with a little salt and pepper. Now add the fresh bean sprouts, briefly heat again and at the end add freshly plucked coriander leaves.
4. Spread the mixture on the prepared, rolled out puff pastry, roll up again, press the side edges together a little.
5. Brush the roll with egg yolk and then bake in the preheated oven at approx. 200 degrees for about 30 minutes.
6. A mango-chili-chutney or a plum-chutney goes very well with this, there are no limits to the imagination.
7. For non-vegetarians, you can also top the puff pastry with fine slices of salmon ham before the filling is on top.