Vegetarian spring rolls from China

Ingredients for 6 servings:

• 18 sheets of spring roll dough (frozen) approx. 12 x 12 cm
• 8 mushrooms (shiitake), dried
• 160 g carrot(s)
• 100 g Chinese cabbage
• 100 g sprouts (bamboo)
• 100 g sprouts (mung beans)
• 80 g celery
• 6 spring onions
• 2 tbsp soy sauce
• 2 tbsp cornstarch
• Salt

Instructions

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

makes 18 pieces

Thaw the dough sheets under a damp cloth. Soak the shiitake mushrooms in warm water for 20 minutes. Then squeeze out the excess water and cut into thin strips. Wash and trim the carrots, Chinese cabbage, bamboo shoots, spring onions, and celery, then cut into thin strips. Heat neutral oil in a pan or wok and fry the ingredients. Season with salt and soy sauce. Mix the cornstarch with a little water until smooth and add while stirring. Bring to a boil briefly, then remove from the heat and let cool slightly. Moisten the edges of the dough sheets with a little water and place 1 tablespoon of the filling in the center of each. Fold in the sides of the dough sheets and roll up. Press the end firmly. Fry in hot oil until golden brown.