Crispy spring rolls with vegan filling
In Vietnam, deep-fried spring rolls are served with plenty of salad and a spicy sauce. The filling consists of pork, mushrooms, glass noodles, carrots, and kohlrabi.
Vegetarian fillings are also available. Since preparation is very time-consuming, they are usually served at festive occasions and family gatherings, or eaten in restaurants.
We like wood ear mushrooms because of their delicate texture, which provides a unique mouthfeel. Furthermore, these small, black eye-catchers absorb the flavors of the broth in which they are cooked very well.
Mu-Err mushrooms grow on trees and are slightly violet when fresh - therefore they are affectionately called elder mushrooms or, due to their shape, cloud mushrooms.
25 min
Total Time
10 min
Cooking Time
15 min
Preperation Time
Ingredients
| 120 g | Strudel dough |
| 2x | Carrots |
| 12x | Sugar snap peas |
| 1x | Spring onion |
| 1x | Lime |
| 1x | Pepperoni |
| 1 bunch | Coriander |
| 100 g | Glass noodles |
| 8 g | dried wood ear mushrooms |
| Additionally | |
| 7 tbsp | vegetable oil |
| Salt | |
| Sugar |
Instructions
Step 1 of 9:
Soak wood ear mushrooms in cold water. Bring water to a boil for the glass noodles. Trim spring onions, removing roots and the top green parts, and slice into fine rings. Wash lime thoroughly, zest, and squeeze juice. Finely chop coriander leaves with stems.
Step 2 of 9:
Peel carrots, halve lengthwise and crosswise, and cut into fine strips. Also cut snow peas into fine strips lengthwise. Combine coriander, 2 tbsp lime juice, 1 tsp lime zest, 1 tbsp oil, and 3 tbsp water, seasoning with ½ tsp sugar and ¼ tsp salt.
Step 3 of 9:
Remove pot with boiling water from heat, add glass noodles and 1 tsp salt, and let steep for 5 minutes. Halve chili peppers, remove stems, remove seeds if desired to reduce spiciness, and finely chop. Drain wood ear mushrooms and chop coarsely.
Step 4 of 9:
Heat 2 tbsp oil in a pan and sauté carrots, snow peas, spring onions, wood ear mushrooms, and chili peppers over medium heat for 3 minutes. Season with ½ tsp salt. Drain glass noodles, add to the pan, and mix well. Then remove the pan from the heat.
Step 5 of 9:
Carefully unfold strudel dough sheets and brush each with 1 tbsp oil. Quarter each dough sheet to create 16 rectangles.
Step 6 of 9:
Place two dough pieces on top of each other and distribute the vegetable and noodle mixture on top. Fold the dough left and right over the filling.
Step 7 of 9:
Then fold the bottom side over the filling and roll tightly into a roll. Repeat with the remaining dough pieces and filling individually and one after another, creating 8 spring rolls.
Step 8 of 9:
Heat 4 tbsp oil in a pan and fry the spring rolls over medium heat for approx. 4 minutes until golden brown all around. Then remove and drain on paper towels.
Step 9 of 9:
Arrange spring rolls with snow peas and wood ear mushrooms and serve with coriander-lime dip.
