Vegan spring rolls

Pour boiling water over the dried shiitake mushrooms in a bowl and soak for about 30 minutes. Then chop into small pieces.

Pour hot water over the glass noodles in another bowl and soak

Heat the oil in a wok, fry the garlic and ginger and add the spring onions.

Then add the remaining ingredients, i.e. shiitake mushrooms, savoy cabbage, glass noodles, wok vegetables and spices, and fry briefly.

Allow the filling to cool.

Roll ca. 1-2 tbsp of the filling into a wrapper and seal with a starch and water mixture.

Heat ca. ½ – 1 cm of oil in a shallow pan and fry the spring rolls over a medium heat until golden brown on both sides.

Serve with chili sauce for dipping.