Fried Spring Rolls

Ingredients

• 20 g dried Mu-Err mushrooms
• 250 g carrots
• 100 g mung bean sprouts
• 0.5 bunch mint
• 100 g rice noodles
• 0.5 untreated lime (juice)
• 2 tbsp sesame oil
• 2 tbsp Light soy sauce
• 24 spring roll wrappers (20x20 cm each)
• 750 ml vegetable oil (for frying)

Instructions

1. 1.

   Soak the mushrooms in lukewarm water, drain and slice into thin strips. Peel and grate the carrots coarsely. Place mung bean sprouts in a sieve, pour boiling water over them, shock with cold water, then drain well. Wash mint, shake dry and cut leaves into fine strips.

2. 2.

   Place rice noodles in a bowl, cover with boiling water and let soak for about 5 minutes. Then strain over a sieve, drain thoroughly and cut into small pieces with scissors. Mix the vegetables with mushrooms, rice noodles, mint, lime juice, oil, and soy sauce; season with pepper and a pinch of sugar. Lay the wrappers side by side on a work surface and brush the edges with cold water. Spoon some filling onto each corner of a wrapper and roll diagonally, sealing the sides tightly. Heat oil in a wok and fry the spring rolls one at a time until golden brown. Remove with a slotted spoon and drain on paper towels.

3. 3.

   Serve with dip of choice.