for 12 pieces

Filling

2	spring onion incl. green part
1	carrot
1 tbsp	dried Mu-Err (wood ear) mushrooms

	peanut oil for stir-frying
100 g	bean sprouts
2	garlic cloves

1 tbsp	light rice vinegar
1 tbsp	toasted sesame oil
½ tbsp	ginger

Spring rolls

12	rice paper

oil for deep-frying

Sweet chilli sauce

1	red chilli
1 dl	light rice vinegar
2 tbsp	ground cane sugar
1 cm	ginger
1	garlic clove

How it's done

Filling

Soften the mushrooms, chop the spring onions into thin rings, cut the carrots into thin strips. Drain the mushrooms and roughly chop.

Heat the oil in the wok and add the spring onions, carrots, mushrooms and bean sprouts Crush the garlic into the mixture. Stir-fry for approx. 4 mins.

Stir in the vinegar and sesame oil and leave to cool. Grate in the ginger.

Spring rolls

Place 1 sheet of rice paper briefly into warm water and lay out on a damp kitchen towel.

Place approx. 1/2 tbsp of the filling on the lower half of the sheet and turn in the edges of the sheet of rice paper.

Roll up the rice paper, starting from the bottom, and cover with a damp tea towel until ready to deep-fry. Make the other rolls the same way.

Shallow-fry: fill a cooking pot or a frying pan with oil to a depth of approx. 3 cm and heat the oil. Reduce the heat and fry the spring rolls in batches for approx. 1 min on each side until golden yellow. Remove, drain and keep warm.

Sweet chilli sauce

Deseed the chilli and chop finely. Combine the vinegar and sugar, add the chilli. Grate in the ginger and add the crushed garlic. Serve the sweet chilli sauce with the spring rolls.

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