Shopping list
1 packet of spring roll wrappers
150g shitake + 125g beansprouts
4 spring oninons + 1 small bok choy
1 large carrot + 1 bell pepper
1- 2 clove(s) of garlic
a piece fresh ginger, 2 cm
2 teaspoons five spice powder
1 tablespoon Hoisin sauce
soy sauce, to taste
1 teaspoon cornflower + 1 teaspoon water
vegetable oil, for frying
sweet chili sauce
Cut all vegetables finely.
Grate ginger and press garlic.
Was and dry the vegetables.
Thaw the dough wrappers.
Let the dough just thaw. Make sure it doesn't dry out or you can't fold it anymore!
Stir fry the ginger with the arlic,
Fry the shitake, 5-spice and soy with it*.
Allow the mushrooms to cool completely.
*add a little water to the mushroom mixture and stir fry no longer than 2 minutes in total
Heat the oil to 180°C
Stir the mushrooms into the raw vegetables.
Spoon the vegetable mixture on the wrappers.
Use 2 dough wrappers for each spring roll, they're thin!
Seal the spring rolls tightly with beaten egg.
Now the spring rolls are ready for the deep fryer.
Fry the spring rolls in 5 - 6 minutes golden, turn them half way through.
Allow the sping rolls to drain well on kitchen paper.
Then serve the Chinese spring rolls with the sweet chilli sauce on the side. Xinnián Kuàilè!