Vegetarian spring rolls
easy
90 mins
90 mins
Ingredients
- 50 g tr. Mu-Err mushrooms
- 1 package (550 g; 40 pieces) Frozen spring roll dough sheets (Asialaden)
- 100 g Rice noodles
- 300 g Spring onions
- 3 (approx. 300 g) Carrots
- 5 TABLESPOONS Soy sauce
- 1/4 TEASPOON ground ginger and coriander
- 7-10 Tbsp Pepper
- 1 l oil for frying
Directions
- 1
Soak mushrooms in cold water. Defrost the dough. Let the pasta soak in boiling water for about 4 minutes. Drain.
- 2
Clean and wash the spring onions and cut them into fine rings (put some aside for garnishing). Peel and wash the carrots and cut them into thin strips. Drain and roughly chop the mushrooms.
- 3
Mix everything with noodles and season with soy sauce, ginger, coriander and pepper.
- 4
Place the dough sheets diagonally on the work surface. Place 1-2 tbsp. of filling on the lower triangle, leaving about 4 cm free to the top. Spread the edges of the dough with water. First beat the lower tip over the filling, then fold the side corners towards the middle and roll everything up firmly.
- 5
Heat the oil to 180°C in a deep fryer or high pot. Fry the rolls for 4-6 minutes in portions. Drain on kitchen paper. Sprinkle with the rest of the spring onions. Serve with soy sauce and sweet and sour Asian sauce.
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