Vietnamese spring rolls with vegetables and mint

Ingredients for 4 servings:

• 200 g rice paper
• 1 handful of glass noodles
• 1 handful of carrots
• 1 handful of mint
• 1 handful of mushrooms
• 1 handful of spring onions
• 1 handful of bean sprouts
• some salt and pepper
• possibly egg white for sticking

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, vegan

Pour cold water over the glass noodles and let them stand for 10 minutes. Drain the water and cut the noodles into smaller pieces with scissors. Cut the carrots and mint into thin strips. Finely chop the mushrooms and spring onions. Set aside the bean sprouts. Mix all ingredients in roughly equal amounts until they form a dough, season, and set aside. Soak one sheet of rice paper in a large, shallow plate with water until it is pliable and bends easily. Instead of a plate, you can also use the sink by plugging it in and filling it with two fingers’ width of water. Place the soaked paper on a separate plate to roll and spread some of the filling in the center of the plate. Start rolling the filling from the bottom, then fold in the sides from the left and right, and continue rolling from the bottom up. If necessary, secure the ends with a little egg white. Prepare the desired number of spring rolls before frying. To do this, heat plenty of oil in a deep pan and fry the spring rolls until golden brown on all sides. Drain on a plate lined with kitchen paper. Serve with soy sauce.