3 spring rolls

Ingredients for 6 servings:

• 6 sheets of dough
• 5 dried mu-err mushrooms
• 5 mushrooms (shii take), dried
• 50 g bamboo shoot(s), from the jar
• 100 g sprouts (mung bean sprouts), from the jar
• 2 spring onions
• 1 carrot(s)
• 200 g chicken breasts
• 2 tbsp oil (sesame oil)
• 1 tsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sugar
• salt and pepper
• 1 tsp five-spice powder
• 1 tsp ground ginger
• 1 tsp sauce (black bean sauce)
• 6 sheets of dough
• 150 g soy sprouts
• 200 g pork loin(s)
• 1 red bell pepper(s)
• 1 stalk(s) leek
• 2 tbsp oil (sesame oil)
• 1 tsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp five-spice powder
• 1 tbsp sauce (hoisin sauce)
• salt and pepper
• 6 sheets of dough
• 25 g mushrooms (shii take)
• 25 g mu-err mushrooms
• 500g tofu
• ½ tsp salt
• ½ tbsp sauce (hoisin sauce)
• 1 tsp five-spice powder
• 100 g soy sprouts

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chicken Filling: Soak the mushrooms in water for about 30 minutes. Drain the bamboo shoots and bean sprouts. Cut the bamboo shoots into thin strips. Slice the spring onions into rings. Cut the carrots into thin strips. Cut the chicken breast into thin strips. Heat the oil in a pan and stir-fry the meat with the bamboo shoots, spring onions, and carrot strips for 3-4 minutes. Squeeze the mushrooms, cut them into strips, and add them to the meat along with the bean sprouts. Mix the cornstarch with water, add, and bring to a boil. Season to taste with the soy sauce, rice wine, hoisin sauce, five-spice powder, ground ginger, black bean sauce, sugar, salt, and pepper. Let the filling cool and fill the pastry sheets. Pork Filling: Wash the bean sprouts, drain, and set aside. Cut the meat into thin strips. Wash the bell pepper, remove the seeds, and also cut into thin strips. Wash the leek and cut it into thin rings. Heat the oil in a pan, add the meat and vegetables, and fry for 4-5 minutes. Finally, add the bean sprouts and bring back to a boil. Mix the cornstarch with water and stir into the hot mixture. Season with soy sauce, rice wine, five-spice powder, hoisin sauce, salt, and pepper. Let the filling cool and then fill the dough sheets. Vegetable filling: Soak the mushrooms in water for about 30 minutes. Finely dice the tofu and place it in a bowl. Squeeze the mushrooms dry and cut into thin strips. Add the mushrooms to the tofu and mix. Season with five-spice powder, salt, and hoisin sauce. Drain the bean sprouts, wash them, and let them drain, then stir them into the tofu. Fill the dough sheets with the filling. Filling: Thaw the dough sheets. Lay one sheet at a time on the work surface. Place 2-3 tablespoons of the filling on each sheet and place a piece of dough on top. Fold the sides over and roll everything up. Seal the edges with a little beaten egg white and press down firmly. If you like a bit more dough, you can use two sheets. Then fry the spring rolls in a deep fryer or wok until golden brown. Remove the rolls and drain briefly on kitchen paper. Serve immediately while hot.