Deep-fried Spring Rolls

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Deep-fried Spring Rolls
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
20 grams dried Wood Ear Mushrooms
250 grams carrots
100 grams Mung bean sprouts
½ bunch mint
100 grams Rice noodles
½ organic Lime (juiced)
2 tablespoons sesame oil
2 tablespoons soy sauce
24 Spring roll dough sheet (each around 20 x 20 cm) (approximately 8 x 8 inches)
750 milliliters vegetable oil (for frying)
How healthy are the main ingredients?
carrotsesame oilsoy saucemintLime

Preparation steps

1.

Soak the mushrooms in lukewarm water, drain and cut into thin strips. Peel the carrots and grate coarsely. Place the bean sprouts in a colander, pour boiling water over top, rinse under cold water and drain well. Rinse the mint, shake dry and cut the leaves into thin strips.

2.

Place the rice noodles in a bowl, pour boiling water over top and let stand for about 5 minutes. Strain and chop with scissors. Toss the vegetables, mushrooms, rice noodles, mint, lime juice, sesame oil and soy sauce together and season with pepper and 1 pinch of sugar. Arrange the dough on a clean work surface, brush the edges with cold water, spoon some filling between the centers and roll up diagonally, folding in the sides. Heat the oil in a wok. Working in batches, deep-fry the spring rolls until golden brown. Remove with a slotted spoon and drain on paper towels.

3.

Serve with a dip of your choice.