spring rolls

Ingredients for 1 servings:

• 2 tbsp Mu-Err mushrooms, dried
• 280 g chicken breast fillet(s)
• 2 tbsp lemon juice
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 bell pepper(s) (red)
• 1 carrot(s)
• 3 spring onions
• 100 g soy sprouts
• 40 g glass noodles
• 2 tbsp oil (sesame oil)
• Salt
• pepper
• Rice dough sheets (21.5 x 21.5 cm), 10-12 pieces
• Oil for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 45 minutes

With thin, crispy dough for approx. 10 – 12 pieces.

Soak the mushrooms in lukewarm water for 2-3 hours. Cut the chicken breast into thin strips. Make a marinade from honey, soy sauce, and lemon juice and marinate the meat in it for about 1 hour. Wash the bean sprouts. Cut the bell peppers into thin strips, the carrots into thin sticks, the spring onions into rings, and the moo-err mushrooms into strips. Prepare the noodles according to the package instructions and set aside. Heat 1 tablespoon of oil in a pan (preferably a deep pan, as this allows you to prepare everything in one pan and eliminates the need for any other cookware). Sauté the vegetables, except for the spring onions, for about 4 minutes, stirring. Stir in the spring onions, remove everything, and set aside. Now remove the meat from the marinade, drain, and brown in the remaining oil. Deglaze with the marinade and simmer slightly. Remove the pan from the heat and add the vegetables and noodles to the meat. Mix everything well and season with salt, pepper, and soy sauce. Spread a clean, damp kitchen towel on the countertop. Place two rice sheets on top, one behind the other, moisten them with plenty of water, and occasionally smooth them with your hand (moistening them again if necessary) until the sheets are ready to roll. (Since it takes a moment for the sheets to soften, I place the first rollable sheet on a plate and immediately moisten the next one. This allows it to soften while you form the spring roll, and you can continue working straight away.) Place about 2 tablespoons of filling oblongly on the front part of the dough sheet, fold it in on three sides (like a roulade), and roll it up to the fourth side. It’s okay if the rice sheets are still very moist here; the dough dries very quickly and absorbs the water. Clean the pan, add oil, and fry a few spring rolls on each side, one after the other, until golden brown. (Don’t eat too many at once, as the rolls might stick together and tear when separated.) Serve with soy sauce, plum sauce, or the delicious sweet and sour sauce from Aurora (database).