Chinese spring rolls

Ingredients for 1 servings:

• 3 tbsp mushrooms, Chinese, dried
• 300 g pork, turkey or chicken
• 2 tsp flour
• 200 g bamboo shoots
• Soy sauce
• 2 tsp, leveled cornstarch
• 1 tbsp water
• Salt
• Oil for frying
• 300 g flour
• 1 tsp salt
• ⅛ liter of boiling water
• 1 egg(s)
• 1 egg white

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

makes 8 pieces

Soak the mushrooms in hot water, then slice into thin strips. Slice the bamboo shoots into thin strips. Cut the meat into very thin strips, mix with 2 teaspoons of flour and 1 teaspoon of salt. Heat a little oil in a pan and briefly fry the mushroom and bamboo strips. Add 1 teaspoon of soy sauce, sauté for 3 minutes, then remove. Fry the meat strips in oil, deglaze with 2 tablespoons each of water and soy sauce, and stir in the vegetables. Mix the cornstarch with 1 tablespoon of water. Bind everything together and let cool. Mix together the flour, salt, and boiling water. Knead in the egg and roll out 8 wafer-thin sheets of dough. Spread the filling on top. Fold each sheet of dough slightly on the right and left, roll up from the front, and seal the end with egg white. Heat the oil and bake the rolls in it until golden brown on all sides.