- 1 small stalk Leeks
- 1 large carrot
- 100 grams Napa cabbage
- 100 grams shiitake mushrooms
- 3 tablespoons Peanut oil
- 50 grams Mung bean sprouts
- 2 tablespoons chopped Peanuts
- freshly ground peppers
- 2 tablespoons soy sauce
- ½ teaspoon Curry
- 1 teaspoon chopped mint
- 4 leaves Rice paper
- 4 Lettuce
Cut the white part of the leek into thin rings and wash thoroughly. Peel the carrot, first lengthwise into thin slices, then cut into narrow strips. Also cut the cabbage into thin strips, clean the mushrooms and cut into quarters.
Heat the oil in a wok and fry the vegetables in it, stirring until al dente. Mung bean sprouts and peanuts and season with salt and spices. Let cool down.
Fill a shallow dish that is slightly larger than the sheets of rice paper, with water. Spread a cloth and place a second cloth beside it. Soak a rice paper sheet in water for about 1 minute, then gently spread on the cloth and pat dry with the second cloth.
Fill the soft rice paper with a lettuce leaf and add the cooled vegetables. As described in the basic recipe roll. Fill the other rice leaves in the same way.
Immediately dip in soy sauce or a spicy vinaigrette and enjoy.