Spring rolls

ingrediencie

4 pcs dried Chinese mushrooms 1 tbsp oil 2 cloves garlic 1 tbsp grated dumbbell 150 g tofu 1 pcs carrots 70 g waternuts 6 pcs young scallions 150 g Chinese cabbage 1 tbsp soy sauce 1 tbsp cornflour 10 pcs spring roll wrappers a little oil for frying

progress

1. Soak the dried mushrooms in hot water for 20 minutes. Pat them dry and wring them out to remove excess liquid. Chop the mushroom caps and discard the hard caps. 2. Heat a tablespoon of oil in a large wok and shake a little to cover the bottom and sides. Stir fry the garlic, pumpernickel, tofu, carrots and waternuts over a high heat for 30 seconds. Add the baby onions and cabbage and roast for 1 minute, or until the cabbage is tender. Add the soy sauce and a little salt, white pepper and sugar to taste. Let cool. Add the sliced mushrooms. 3. Mix the cornflour with 2 tablespoons of water to make a porridge. While working, keep the spring roll wrappers covered with a clean damp cloth. Place two wrappers on top of each other on the work surface. Place the filling in the centre and roll up. Fold in the sides as you roll. 4. Fill a deep, heavy-bottomed frying pan 1/3 full with oil and heat to 180 °C. Fry the spring rolls for 3 minutes.