Spring Rolls with Mushroom and Shrimp Filling

Cover the dough sheets with a towel and thaw. Rinse the shrimp and bean sprouts and drain. Rinse and trim the scallions and cut into thin rings. Peel and chop the garlic. Trim the mushrooms and cut into cubes.

Heat the soybean oil in a wok. Fry the scallions and garlic briefly. Add the shrimp, season with soy sauce and pepper and cook for 2 minutes. Add the mushrooms and stir-fry quickly. Set aside the mixture to cool.

Spread a small amount of filling in the center of each dough sheet. Turn the sides in and roll up tightly. Brush the edge with a small amount of water and seal well.

Heat oil for frying in a wok. It is hot enough when bubbles arise from a wooden spoon handle inserted into the oil.

Fry the spring rolls in portions until golden brown. Remove the finished rolls with a slotted spoon and drain on paper towels.