Spring rolls

Whisk 500 ml of water through the flour with a whisk. Beat the eggs and 1 pinch of salt through them. Heat 1 tbsp oil in a frying pan and fry the flint as thin as possible. Bake 11 more.

Peel the shrimp, remove the intestinal canal and finely chop the shrimp. Cut the bamboo shoots into very thin strips. Heat 2 tbsp oil in a stir frying pan the garlic 1 min. Add the chicken and shrimp and stir fry 2 min. Fry the leeks and sweet soy marinade1 min. Add the bamboo, celery and bean sprouts and stir-fry for another 1 minute. Season with salt and pepper. Drain.

Spoon 1 1/2 tbsp of filling on the bottom of each flange. Leave 2 cm off the edge. Fold the sides inwards. Roll up tightly. Heat the rest of the oil in a pan at 180 ° C. Deep fry 2 spring rolls 4-6 min. Halfway through. Drain on kitchen paper. Tasty with chili sauce.