Crispy vegetarian spring rolls
Ingredients (4 servings)
  • chopped garlic 50 g
  • chopped shallot 50 g
  • carrot cut into thin strips (julienne) 90 g
  • leek cut into thin strips (julienne) 110 g
  • Pak choi cabbage, cut into thin strips (julienne) 250 g
  • dried shiitake mushrooms, soaked until soft and cut into slices 20 g
  • other Asian mushrooms, soaked until soft and cut into slices 20 g
  • 4 tablespoons oyster sauce
  • 12 sheets of spring rolls dough
  • egg yolk
  • salt
  • white pepper
  • Sesame oil
  • vegetable oil
Step 1
Na dużej patelni rozgrzej olej roślinny. Podsmaż czosnek oraz szalotkę na średnim ogniu. Później dodaj pora, marchewkę oraz chińską kapustę. Dobrze wymieszaj i gotuj przez 2-3 minuty aż zmiękną.
Step 2
Add chopped mushrooms, mix and fry for another 2-3 minutes.
Step 3
Add the oyster sauce and season as desired with salt, white pepper and sesame oil. Remove from heat and put aside to cool.
Step 4
Place the spring rolls dough sheet on a clean surface with one corner facing you. Place the cooled filling in the middle.
Step 5
Start by folding the two sides of the cake. Then fold the part closest to you.
Step 6
After folding all the sides and covering the filling, start rolling the dough.
Step 7
Glue the spring roll, painting the sides of the cake, with beaten yolk.
Step 8
Repeat until you receive all the spring rolls.
Step 9
Fry spring rolls in deep fat until they turn golden brown. Serve hot with your favorite sauce!
Enjoy your food