Spring rolls with glass noodles, mushrooms and bamboo with chili-chicken sauce
easy
90 mins
90 mins
Ingredients
- 1 pack of (550 g; 40 pieces; 215 x 215 mm) deep-frozen spring roll dough sheets
- 25 g dried Mu Err mushrooms
- 100 g Glass noodles
- 2 (approx. 150 g) red onions
- 1 can(s) (580 ml) Bamboo shoots
- 1 Pot of coriander
- 8 TABLESPOONS Soy sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Ginger
- 7-10 Tbsp Turmeric
- 1 l vegetable oil
Directions
- 1
Defrost the spring roll dough. Soak mushrooms in cold water. Put glass noodles in boiling water. Remove the pan from the heat and let the noodles stand for 3-4 minutes. Drain and let drain.
- 2
For the filling, peel the onions and cut into strips. Pour mushrooms into a sieve, drain well and chop coarsely. Drain bamboo and cut into fine strips. Roughly chop the glass noodles. Wash coriander, shake dry and chop except for a little bit for garnishing.
- 3
Season prepared vegetables and glass noodles with soy sauce, salt, pepper, ginger, turmeric and coriander and mix thoroughly. Place 4 spring roll leaves side by side on the work surface. Pour 1-2 tbsp. of filling into the lower left corner, leaving a 4 cm margin at the top.
- 4
Brush the edges with water. Whip the tip over the filling. Roll over corners from both sides towards the middle and roll up to a firm roll. Do the same with the remaining pastry sheets. Heat oil in a pot and bake the spring rolls in portions in hot fat for 4-6 minutes until golden brown.
- 5
Arrange the spring rolls. Serve with Asian chili sauce. Garnish with coriander.
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