spring rolls

Ingredients for 4 servings:

• 125 g meat or fish, of your choice
• 1 garlic clove(s)
• 2 shiitake mushrooms
• 50 g carrot(s)
• 100 g celery
• 100 g white cabbage
• 100 g mung bean sprouts
• 200 g flour
• 300 ml water
• Salt

Instructions

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

Cut the carrots, celery, and cabbage into thin strips, and dice the onions. Pour hot water over the dried mushrooms before chopping them, then let them soften. Sauté the meat with the garlic until cooked through and lightly browned. Add the chopped vegetables and mung bean sprouts and sauté for about 5 minutes over medium heat. Season with soy sauce, salt, a little pepper, oyster sauce, and sherry, and continue to sauté briefly. To make the homemade spring roll wrappers, mix the flour with the salt and water. In a lightly oiled pan over low heat, spread a generous tablespoon of batter thinly onto each wrapper and remove as soon as the batter is no longer moist. This batch yields between 26 and 28 small spring roll wrappers. Divide the filling between the spring roll wrappers, coat the edges of each wrapper with flour, roll up, and fry until golden brown.