Spring Rolls with Dipping Sauce

For the dipping sauce, rinse the chile peppers, cut in half lengthwise, remove seeds and finely chop. Rinse and trim the scallions and cut into thin rings. Peel the garlic and ginger and finely chop. Place in a pot and bring to a boil together with the chiles, apple cider vinegar, salt, sugar and 500 ml of water. Reduce the heat and simmer, stirring occasionally for about 30 minutes, until the sauce has slightly thickened. Stir in the scallions, pour the sauce into a bowl and set aside to cool.

For the spring rolls, soak the mushrooms in lukewarm water, drain and cut into narrow strips. Peel the carrots and grate coarsely. Put the mung bean sprouts in a colander, pour boiling water over them, then rinse in cold water and drain well. Rinse the mint, shake dry and cut the leaves into thin strips.

Place the rice noodles in a bowl, pour in boiling water and let stand for about 5 minutes. Drain through a sieve and cut into smaller pieces with scissors. Mix the vegetables with the mushrooms, rice noodles, mint, lime juice, sesame oil and soy sauce and season with pepper and 1 pinch of sugar. Place the sheets of dough on a work surface next to each other and brush the edges with cold water. Place some of the filling on each sheet and roll up diagonally, pressing to seal well. In a saucepan, heat the oil and fry the spring rolls in portions until golden brown. Remove with a slotted spoon and drain on paper towels.