Stedy Spring rolls

Ingredients:

- Spring roll sheets from the Asian shop
- Spring roll sauce from the Asian shop
- 250g grated carrots
- 120g grated celery
- 100g mung beans
- 80g glass noodles
- soy sauce
- SchtiekHuus-Pfäffer

Sauté the vegetables with a little water and deglaze with soy sauce, then let them cool again and season with the SchtiekHuus pepper. Soak the noodles in lukewarm water for about 10 minutes, then cut into pieces about 5cm long and mix with the vegetables.

Prepare the spring roll sheets according to the package instructions.

Now put about 2 tablespoons of the filling on the spring roll sheets, fold the sides inwards and roll them up from bottom to top, sticking the sheets together at the edge with a little water.
Fry the spring rolls at 180° degrees for 3-5 minutes