Spring rolls with mulberries

Name: Spring rolls with mulberries
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 200 g Carrots; 2 Spring onions; 2 TABLESPOONS + 1 l sunflower oil; 80 g Bean sprouts; 120 g Mulberries; 10 TABLESPOONS Soy sauce; 1 package (420 g; 215 x 215 cm) defrosted spring roll dough; 7-10 Tbsp Coriander; 1 TABLESPOON Linseed

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

200 g Carrots
2 Spring onions
2 TABLESPOONS + 1 l sunflower oil
80 g Bean sprouts
120 g Mulberries
10 TABLESPOONS Soy sauce
1 package (420 g; 215 x 215 cm) defrosted spring roll dough
7-10 Tbsp Coriander
1 TABLESPOON Linseed

Directions

1
Peel and wash the carrots and cut into fine strips. Clean and wash spring onions and cut into fine rolls. Heat 2 tablespoons of oil in a frying pan, fry the prepared vegetables, sprouts and mulberries for about 2 minutes, season with 4 tablespoons of soy sauce.
2
Place spring roll leaves in portions next to each other on the work surface. Place 1-2 tbsp. of filling in the lower left corner of each leaf, leaving approx. 4 cm free at the tip. Brush the edges with water.
3
Whip the tip over the filling. Turn the side corners towards the middle and roll up to a firm roll. Do the same with the remaining pastry sheets.
4
Heat 1 litre of oil in a frying pan and fry the rolls in portions in the hot oil for approx. 6 minutes, turning them over, until golden brown. Let them drip off on kitchen paper. Garnish with coriander. Mix the rest of the soy sauce with linseed and add to the sauce.