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 pastry |
| 2x | carrots |
| 12x | sugar snap peas |
| 1x | spring onion |
| 1x | lime |
| 1x | chili pepper |
| 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 the wood ear mushrooms in cold water. Bring water for the glass noodles to a boil. Trim the spring onion, removing the root and the very top green part, then slice into fine rings. Wash the lime in hot water, grate the zest and squeeze out the juice. Finely chop the coriander leaves and stems.
Step 2 of 9:
Peel the carrots, halve them lengthwise and crosswise, and cut into fine strips. Also slice the sugar snap peas lengthwise into fine strips. Mix the coriander, 2 tbsp. lime juice, 1 tsp. lime zest, 1 tbsp. oil and 3 tbsp. water, then season with ½ tsp. sugar and ¼ tsp. salt.
Step 3 of 9:
Take the pot of boiling water off the heat, add the glass noodles with 1 tsp. salt and leave to soak for 5 minutes. Halve the chilli, remove the stem, and if desired remove the seeds to reduce the heat, then finely chop. Drain the wood ear mushrooms and roughly chop them.
Step 4 of 9:
Heat 2 tbsp. oil in a Frying Pan and fry the carrots, sugar snap peas, spring onion, wood ear mushrooms and chilli over a medium heat for 3 minutes. Season with ½ tsp. salt. Drain the glass noodles, add them to the Frying Pan and mix well. Then remove the Frying Pan from the heat.
Step 5 of 9:
Carefully unfold the strudel pastry sheets and brush each with 1 tbsp. oil. Quarter each pastry sheet so that you have 16 rectangles.
Step 6 of 9:
Place two pieces of pastry on top of each other and divide the vegetable noodle mixture between them. Fold the pastry in from the left and right and place it over the filling.
Step 7 of 9:
Then fold the bottom side over the filling as well and roll up tightly into a log. Repeat individually with the remaining pieces of pastry and the filling until you have 8 spring rolls.
Step 8 of 9:
Heat 4 tbsp. oil in a Frying Pan and fry the spring rolls over a medium heat for about 4 minutes until golden brown all over. Then remove and drain on kitchen paper.
Step 9 of 9:
Plate the spring rolls with sugar snap peas and wood ear mushrooms and serve with the coriander lime dip.
