Vegetarian strudel in Asian style

Ingredients for 4 servings:

• 1 pack of puff pastry, from the refrigerated section
• 8 mushrooms or fresh chanterelles, sliced
• 100 g soy sprouts, fresh
• 1 bunch spring onion(s), cut into fine rings
• 3 m.-sized carrot(s), cut into fine sticks
• 1 red bell pepper(s), cut into fine strips
• 3 garlic cloves, finely chopped
• 3 tbsp oil, peanut or rapeseed oil
• 1 tsp sambal oelek
• 3 tbsp soy sauce, light
• salt and pepper
• 1 egg yolk
• some coriander leaves, torn

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

my “crossover version” between vegetable strudel and spring roll

Finely slice the spring onions and finely chop the garlic. Cut the carrots and bell pepper into thin sticks. Rinse the bean sprouts with cold water in a sieve and let them drain. Slice the cleaned mushrooms. Cook the carrot sticks in a little salted water for about 1-2 minutes and then refresh with cold water. Heat the oil in a wok or a large pan and sauté the garlic and onions until translucent – ​​careful not to overheat, or the garlic will become bitter. Add the bell pepper sticks, mushrooms, and carrot sticks and stir-fry for another 2-3 minutes. Deglaze with the soy sauce and add the sambal oelek. Season to taste with salt and pepper. Now add the fresh bean sprouts, heat briefly again, and finally add freshly picked coriander leaves. Spread the mixture on the prepared, rolled-out puff pastry, roll it up again, and slightly press the sides together. Brush the roll with egg yolk and then bake in a preheated oven at approximately 200 degrees Celsius for about 30 minutes. A mango-chili chutney or a plum chutney goes well with this; the sky’s the limit. For non-vegetarians, you can also top the puff pastry with thin slices of salmon and ham before adding the filling.