150 g carrots
6 shiitake mushrooms
1 clove of garlic
1 cm ginger
2 tbsp sesame oil
180 g Chinese cabbage
120 g soya bean sprouts
1 spring onion, green part
50 ml water
1 tbsp rice wine, e.g. Shaoxing wine
2 tbsp soy sauce
1 tsp cornflour
1 tbsp water
8 wrappers for spring rolls
A little sesame oil
Sweet chilli sauce
Wash and peel the carrots and cut into fine strips. Finely chop the shiitake mushrooms and the Chinese cabbage. Finely chop or crush the garlic. Grate the ginger. Sauté the carrot, shiitake mushroom, garlic and ginger in a little sesame oil in a wok.
Add the Chinese cabbage, soya bean sprouts and spring onion to the wok and sauté over a high heat. Next, add water and boil until the water evaporates. Deglaze with rice wine and add the soy sauce. Season with cayenne pepper and salt. Allow to cool.
(Pre-)heat cooking space to 220°C with Hot air + steaming
Mix the cornflour and water together.
Place the spring roll wrapper on the work surface with one corner pointing toward you.
Spread some of the strained vegetable filling in the bottom corner. Bring the two corners that are pointing to the left and right to the middle over the vegetables and roll up. Tuck the top in and seal it with a little of the cornflour and water mix.
Place the spring rolls on a lined baking tray, brush them with sesame oil and then put into the preheated cooking space. Bake.
Hot air + steaming 220°C for 15 Mins
Serve the baked vegetarian spring rolls with the sweet chilli sauce.