Vegetable spring rolls

Name: vegetable spring rolls
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: 1 business suit filo puff pastry freezer; 2 cloves garlic; 200 g shii takes mushrooms; 100 g green asparagus tips; 2 sweetbites orange mini peppers; 2 dl olive oil bottle; 2 tablespoons pine nuts; salt and pepper

A tasty recipe. The vegetarian appetizer contains the following ingredients: filo puff pastry (frozen), garlic, shiitake (mushrooms), green asparagus tips, sweetbites (orange mini peppers), olive oil (bottle), pine nuts and salt and pepper.

Ingredients

Kitchen Stuff

stir fry
paper towel

Directions

let the filo pastry thaw in approx. 30 minutes. Garlic peel and chop. Shii-take wipe clean and cut into pieces. Cut thin slices from the bottom of asparagus tips. Cut asparagus tips in half. Clean sweetbites, cut into strips in length. Heat 1 tablespoon of oil in woks. Garlic, shiitake, sweetbites and asparagus stir-fry for about 3 minutes. Pour pine nuts through vegetable mixture, season with salt and pepper and leave to cool on plate.
Thaw out undone sheets of filo pastry. Add 1/10 of vegetable mixture to each side of sheets of filo dough. Fold dough 1 time, cover sides with water, fold inwards. Roll up the rest of the dough, fold the end of the dough into the tip and stick with some water. Fry the frying oil very hot in wokkentot and fry spring rolls in 2 parts in approx. 3 minutes around golden brown. Roll out spring rolls on kitchen paper. Serve with green pesto or sweet chili sauce.