Thai Spring Rolls

A delicious mushroom dish for any occasion!

Thai spring rolls

Externally, they do not differ much from the Chinese spring rolls. The dough is either rice paper or specially prepared spring roll wrappers, which can be found in Asian stores or well-stocked delicatessen departments (often frozen). They have a distinctly different taste: instead of soy sauce, they are seasoned with fish sauce, lemongrass and lemon leaf and, above all, fresh kitchen herbs.

Spread the rice paper sheets out on the surface one by one, sprinkle them with water and let them soak until they are no longer transparent but white-opaque. Blanch (scald) the tongu mushrooms and glass noodles each with boiling hot water and also soak (about 1/2 hour) turn the styles from the mushrooms, cut hats into strips.

Cut the meat diagonally into tender strips, cut them lengthwise into narrow strips, rub with cornstarch and soak with sherry. Steep briefly.

Heat oil in a frying pan. Sauté garlic and ginger in it briefly, add the meat and quickly roast for a minute. Add glass noodles, spring onions, mushrooms, chillies, spinach. Then mix on strong fire, add the rest of the ingredients and cool.

Put 1 good tablespoon of the filling on each half of the rice paper leaves. Place paper over the f

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