Spring Rolls with Mushroom Shrimp Filling

Ingredients

• 8 spring roll wrappers (frozen, 21 x 21 cm each)
• 200 g peeled shrimp
• 100 g bean sprouts
• 1 green onion
• 100 g shiitake mushrooms
• 1 Garlic clove
• 2 tbsp soy oil
• 3 tbsp Soy sauce
• white pepper to taste
• 750 ml oil for frying

Instructions

1. 1.

   Let the wrappers thaw under a cloth. Rinse and drain the shrimp. Rinse and drain the bean sprouts. Wash, trim, and slice the green onion into very thin rings. Peel and mince the garlic. Clean the mushrooms and cut them into cubes.

2. 2.

   Heat soy oil in a wok. Briefly sauté the green onions and garlic. Add the shrimp, season with soy sauce and white pepper, and stir-fry for 2 minutes; add the mushrooms and cook briefly, then set aside to cool.

3. 3.

   Spread the filling onto each wrapper. Roll up the wrappers, folding the sides inward. Moisten the edges with water and press firmly to seal.

4. 4.

   Heat oil for frying in a wok (it’s ready when bubbles rise at the end of a spoon handle held in the fat).

5. 5.

   Fry the spring rolls in batches until golden brown all around. Remove with a slotted spoon and drain on kitchen paper.

6. 6.

   Serve with chili sauce.