Fried Spring Rolls
- For rolls
- 16 Rice paper
- 4 dried Wood Ear Mushrooms
- 60 grams Glass noodles
- 60 grams jarred Pearl onion
- 3 small Pickle
- 150 grams Bamboo shoots
- 2 small carrots
- 200 grams Pineapple
- 4 Chinese cabbage (leaves)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- peppers (to taste)
- 500 milliliters vegetable oil (for frying)
Dip sheets of rice paper in hot water, spread on a damp kitchen towel, and cover with another damp towel.
Cover mushrooms with hot water and let soak for about 15 minutes. Cover the rice noodles with boiling water until soft, drain and cut with scissors into short pieces. Cut pickled onions and pickles into cubes. Cut bamboo shoots into thin strips.
Rinse and finely grate carrots.
Rinse cabbage leaves, spin dry and cut into thin strips. Drain mushrooms, remove the tough stems and chop. Mix together vegetables, pineapple and glass noodles. Season the filling mixture with soy sauce, 1 tablespoon oil and pepper to taste.
Place some filling on a rice paper sheet. Fold the bottom and sides of the rice paper sheet onto the filling and roll up to seal. Continue with the remaining sheets. Heat the oil for frying in a wok and fry the rolls until crisp and golden on all sides. Drain on paper towels.
For dip, peel ginger and garlic and chop finely. Rinse, dry, halve, remove seeds and finely chop chile pepper. Combine tomato, vinegar, sugar, 1 tablespoon oil, ginger, garlic and chile pepper in a pot and simmer for 5 minutes on low heat. Serve alongside fried spring rolls.