Name: Spring Rolls From the Oven
Total time: 45 min

For the filling, soak the mushrooms in lukewarm water.

Put the glass noodles in a large enough bowl, pour boiling water over them and let them swell for ten minutes. Drain and drain.

Peel carrots, cut lengthwise into narrow slices, then into tender strips. Cut leeks, Chinese cabbage, and spring onions diagonally into thin strips. Select bean sprouts, drain bamboo shoots in a sieve. After soaking, cut mushrooms into tender strips.

In a wok or large frying pan, heat the oil. Stir-fry carrots, snow peas and mushrooms for one to two minutes.

Add remaining vegetables, glass noodles and sprouts, stir-fry one minute. Mix corn powder with bouillon powder, water and soy sauce until smooth, add. Season strongly with China spice mixture, salt and freshly ground pepper. Cool the filling in the wok.

Preheat the oven to 220 °C.

Dip rice leaves briefly in cold water. Soak in a wet kitchen towel for five to seven minutes. Always place two sheets on top of each other. Stir flour with two to three times the mass of water to form a thin dough. Spread the filling evenly in the middle of the sheets. Pull the bottom half of the rice sheet over the filling, wrapping the sides. Coat the wrapped sides with the flour paste to make the packet like hermetically sealed. Finish rolling up the spring rolls.

Spring rolls

Spring Rolls From the Oven

Ingredients:

Filling:

Sauce:

Instructions:

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