Small Spring Rolls with Sauce

Ingredients

• 60 g red chili peppers
• 1 Spring onion
• 3 Garlic cloves
• 2.5 cm fresh ginger
• 60 ml apple cider vinegar
• 1 tbsp salt
• 60 g brown sugar
• 20 g dried mu-err mushroom
• 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.

   Wash the chili peppers for the dip, cut them lengthwise in half, deseed and finely chop. Wash and trim the spring onions and slice into thin rings. Peel and finely chop one garlic clove and the ginger. Combine with the chilies, apple cider vinegar, salt, sugar and 500 ml water in a pot and bring to a boil. Simmer gently for about 30 minutes, stirring occasionally until the sauce slightly thickens. Stir in the spring onions, ladle the sauce into bowls and let cool.

2. 2.

   Soak the mushrooms in lukewarm water, drain and cut 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 and drain well. Wash the mint, shake dry and slice the leaves into fine strips.

3. 3.

   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 on a flat surface side by side and brush the edges with cold water. Spoon some filling onto each corner and roll the wrapper diagonally, sealing the sides well. Heat oil in a pot and fry the spring rolls one at a time until golden brown. Remove with a slotted spoon and drain on paper towels.

4. 4.

   Serve with the dip.