Vegetarian spring rolls

Spring rolls filled with vegetables

China

Snack
4 persons
55
Mild

Learn to make delicious vegetarian spring rolls yourself now! Just be aware, it takes some practice before you get the hang of rolling spring rolls. Practice makes perfect!

Ingredients

- 1 l Peanut Oil

- 1 pack Korean Barbecue Meat Bulgogi Marinade

- 50 g Dried Black Fungus

- 30 g Longkou Vermicelli

- spring roll sheets *Springrol sh. 190mm SPRING H pk550g/50p

4 g Garlic, finely chopped

250 g Chinese cabbage, finely chopped

60 g Carrot, finely chopped

Pepper

Salt

20 spring roll sheets

Egg yolk

Preparation method for Vegetarian spring rolls

Heat 2 tablespoons (peanut) oil in a pan and fry the garlic until golden brown.
Add the Korean Barbecue Meat Marinade, then also add the Chinese cabbage, carrots, mushrooms, and lungkow vermicelli. Fry, stirring, until cooked through and well mixed. Season the dish with a little pepper and then let it cool down.
To roll the spring rolls, it is best to use ready-made spring roll sheets made from dough (from the freezer). Take a spring roll sheet and lay it out in front of you, unfolded like a diamond. Spread 1 tablespoon of the mixture made in step 2 in the center of the leaf. Spread the mixture across the width of the sheet, leaving about 3cm ungreased on each side. Then fold the (ungreased) left and right ends of the sheet inward over the mixture. Finally, fold the bottom tip of the spring roll sheet over the mixture and roll up the spring roll tightly. Brushing the ends with a little egg yolk will help the dough stick better when you close the spring roll.
Fry the spring rolls until crispy and golden brown. This can be done either in peanut oil or in a normal fryer.