Wash the rice, drain and put it in 300 ml of boiling salted water. Cover and let it swell at low heat for 15-20 minutes. Meanwhile peel and finely chop the ginger and garlic. Wash the sprouts and let them drain. Clean and wash spring onions and cut into fine rings. Wash, peel and roughly grate the carrots.
Clean shiitake mushrooms and cut into fine strips. Drain the shrimps. Heat sesame oil in a frying pan and fry the shiitake mushrooms lightly first. Add ginger, garlic, sprouts and spring onions and also fry lightly. Finally, fold in the cooked rice, carrots and shrimps and season with soy sauce, sambal oelek and possibly some salt. Let it cool down. Soak the rice dough plates briefly in cold water until they are smooth. Wash the coriander, dab dry and remove the leaves. Place 2 rice dough plates on top of each other and cover with some coriander leaves. Place about 2 tablespoons of filling in the middle. Fold 2 sides over the filling and roll up the leaves carefully but firmly. Heat the oil in a large frying pan and fry the spring rolls for about 2 minutes until crispy while turning.
Soak the rice dough plates briefly in cold water until they are smooth. Wash the coriander, dab dry and remove the leaves. Place 2 rice dough plates on top of each other and cover with some coriander leaves. Place about 2 tablespoons of filling in the middle. Fold 2 sides over the filling and roll up the leaves carefully but firmly. Heat the oil in a large frying pan and fry the spring rolls for about 2 minutes until crispy while turning. Arrange on plates and serve with Asian sweet and sour sauce. Cut out Asian figures from carrots as desired and garnish the plates with the figures and coriander leaves
Waiting time approx. 20 minutes