dim sum

Name: dim sum
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 30 leaves deep-frozen Wan Tan dough (alternatively spring roll dough); 50 g Mung bean sprouts; 125 g Carrots; 2 Spring onions; 2-3 TABLESPOONS Soy sauce; 1 l oil for frying

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

30 leaves deep-frozen Wan Tan dough (alternatively spring roll dough)
50 g Mung bean sprouts
125 g Carrots
2 Spring onions
2-3 TABLESPOONS Soy sauce
1 l oil for frying

Directions

1
Wrap Wan Tan dough (approx. 10 x 10 cm) in a damp tea towel and allow to defrost. Wash the sprouts and let them drip off. Clean, peel and wash the carrots. Clean and wash spring onions.
2
Cut everything very small. Mix with soy sauce. Brush the edges of the Wan Tan leaves with a little water in portions (must not dry out!). Put about 1 teaspoon of filling on one half of the leaves.
3
Overfold diagonally to form triangles, press down well. Heat oil and fry for 2-3 minutes in portions until golden brown. Drain on kitchen paper.