Vegetable Spring Rolls XXL

Wash the mung bean sprouts and drain well. Clean and wash the peppers and cut into fine strips. Clean / brush the mushrooms and cut into slices. Peel the carrot with the peeler, cut into 3 parts (5 cm long), then cut into slices and finally into fine strips. Peel and halve the onion, cut into thin slices and pull apart in strips. Cut the Chinese cabbage leaves into strips. Clean and wash the spring onions and cut into thin rings. Clean and wash the leek and cut into strips. Finely chop the coriander. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Cook glass noodles in hot water / allow to swell, drain and chop / cut up with kitchen scissors. In a large, high pan, heat peanut oil (2 tbsp) and the vegetables (onion strips + ginger cubes + garlic cloves cubes + chili pepper cubes + carrot strips and mongoose bean sprouts + mushroom slices + paprika strips + Chinese cabbage strips + leek strips + spring onion rings + finely chopped Fry coriander) in it / stir-fry. With light soy sauce (2 tbsp), dark soy sauce (2 tbsp), sweet soy sauce (2 tbsp), rice wine (2 tbsp), sambal oelek (1 tsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the Season the mill (4 big pinches). Add / fold in the pre-cooked glass noodles, let everything cook for another 5 - 6 minutes and finally pour into a kitchen sieve and drain well. Let the spring roll puff pastry thaw in good time. Place the filling (2 - 3 tbsp) on 1 sheet in each case in the lower third. Brush the edges with white egg and fold / roll into spring rolls to make 30 pieces. Bake the spring rolls one after the other (4 - 5 pieces each) in the wok with hot peanut oil (500 ml) until golden-yellow, remove and allow to drain on the wok drainage grid. Keep warm in the oven at 50 ° C until serving. Serve the spring rolls with the sweet chili sauce. Tip: You can freeze the spring rolls in advance.