Spring rolls with sweet and sour sauce

Ingredients for 4 servings:

• 10 g dried mu-err mushrooms
• 250 g carrot(s)
• 200 g bell pepper(s), red
• 250 g leek
• 2 garlic cloves
• 200 g soy sprouts
• 2 tbsp oil
• salt and pepper
• 2 tbsp soy sauce
• 250 g dough (frozen) for spring rolls, 20 cm x 20 cm
• 2 onions
• 1 garlic clove(s)
• 2 tbsp oil
• 4 tbsp tomato ketchup
• 5 tbsp vinegar (rice vinegar, 5%)
• 2 tbsp soy sauce
• 2 tsp potato flour / potato starch
• 2 tbsp water
• 1 tbsp sugar
• 1 tsp sambal oelek
• 1 liter of oil for frying

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Soak the mu-err mushrooms in water according to the package instructions. Trim, wash, peel, and finely slice the carrots. Halve the bell peppers, remove the stems, deseeds, and white membranes. Wash the pods and finely slice them. Trim the leeks. Halve the stalks, wash, and finely slice them. Peel and very finely chop the garlic. Rinse and drain the bean sprouts, then drain and chop the mu-err mushrooms. Toss a hot wok twice with oil. Heat 2 tablespoons of oil and sauté the garlic. Add the prepared vegetables and sauté for 2-3 minutes, stirring. Season generously with salt, pepper, and soy sauce, and let cool slightly. Place 1 tablespoon of the vegetable filling onto the bottom third of the thawed spring roll dough, fold the dough over on two sides, and roll up. Brush the edges of the dough with a little water, press down, and secure with two wooden skewers if desired. For the sauce, peel the onions and slice them into thin strips. Peel the garlic and chop them finely. Heat 2 more tablespoons of oil in the wok and sauté the onions and garlic. Mix the ketchup with the rice vinegar and add the soy sauce. Mix the potato flour or potato starch with 2 tablespoons of water and stir into the sauce. Bring the sauce to a boil and simmer for 2 minutes. Season to taste with salt, pepper, sugar, and sambal oelek. Heat 1 liter of oil in the wok and fry the spring rolls in batches until golden brown, turning them over halfway through. Serve hot with the sauce.