Vegetable Strudel in Asia Style

Ingredients

• 200 g Flour
• 0.5 tsp Salt
• 1 egg
• 2 tbsp oil
• 4 tbsp lukewarm water
• 4 Spring Onions
• 2 carrots
• 250 g Chinese cabbage
• 100 g mushrooms
• 1 Garlic clove
• 5 cm fresh ginger
• 2 tbsp oil
• 1 tsp ground lemongrass
• 1 tsp ground galangal
• 1 tsp ground sambal oelek
• 3 tbsp Soy sauce
• 50 ml Vegetable broth
• Salt
• 150 g soybean sprouts
• 1 egg

Instructions

1. 1.

   Knead all dough ingredients into a smooth dough, shape into a ball, place on a plate, brush with oil and let rest under a warmed bowl for about 30 minutes.

2. 2.

   Clean, wash, and slice spring onions into rings. Peel and grate carrots coarsely. Wash, dry, and cut Chinese cabbage into fine strips. Clean mushrooms and slice them. Peel garlic and ginger, then finely chop both.

3. 3.

   Heat oil in a large pan and quickly sauté spring onions with garlic, ginger, and spices. Then add the vegetables, stir briefly, deglaze with soy sauce and vegetable broth, cover and steam over medium heat for about 7 minutes, remove from heat and let cool.

4. 4.

   Fold in soybean sprouts and season with salt.

5. 5.

   Preheat oven to 220 °C, line a baking sheet with parchment paper. Roll out the dough on a floured kitchen towel into a rectangle, thinly stretch it with your hands. Spread the dough on the towel, trim thicker edges.

6. 6.

   Place the vegetable mixture as a 10 cm wide strip in the center of the dough, leave borders free at top and bottom, fold one side over the vegetables. Beat an egg and brush the edge of this side. Fold the second side over, tuck the ends down, and carefully lift the strudel seam-side down onto the baking sheet.

7. 7.

   Brush the top with beaten egg and prick several times with a fork. Bake the Vegetable Strudel in Asia Style in the hot oven for about 25 minutes until golden brown, cut into pieces and serve on the table.