Crispy Vegetable Rolls with Spring Vegetables and Mushroom Sauce

Rating: 2.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Maybe your new favorite bean dish:

Rinse the real soybeans under running water and germinate for 5 to 6 days. Soak the dried Mu-Err mushrooms in lukewarm water for one hour. Clean and rinse leeks, carrots and celery. Use only the white part of the leek, halve lengthwise and cut into narrow strips about 6 cm long. Cut three carrots on the spot also into narrow strips about 6 cm long, cut the remaining carrots into slices and set aside. Cut the peeled celery tuber first into narrow slices, then into narrow strips, also 6 cm long.

Heat the soybean oil in a wide frying pan, remove the peel from the garlic cloves and chop finely, sauté in the hot oil, add the vegetables and the rinsed soybeans and sauté for 5 min, turning until soft.

Add sherry and sea salt. Peel and finely grate the ginger, add half of it with the other spices to the vegetables form and stew for another 2 to 3 min until soft.

Briefly pass the rice paper through water. Always put two sheets on top of each other and fill with the vegetables, roll up. Heat the soybean oil in a frying pan and lightly toast the rice rolls on all sides for 5 min. In the meantime, clean and rinse sugar snap peas, cauliflower and broccoli, divide cauliflower and broccoli into small roses. Mix a good quarter of a liter of water with the vegetable yeast broth, put in a wide saucepan.

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