Chinese Spring Rolls

First, for the dough, beat the eggs with the cold water, but do not whisk until thick and creamy. Add salt, oil and finally flour and whisk until everything is combined into a smooth dough. Allow to swell for half an hour.

Bake very narrow crêpes in a coated frying pan of 18 to 20 cm diameter. Brush the frying pan with oil for this purpose, but keep the crêpes pale.

stacked on top of each other, wrapped in foil, protect them from drying out. Blanch (scald) the mushrooms with boiling hot water and soak. Mix the meat with the cornstarch (maizena). Cut the carrot and leek into matchstick-thin strips, as well as the bamboo, and the spring onions into rings. After half an hour of soaking, drain the mushrooms, remove the stems, cut the caps into strips. Chop the onion, garlic and ginger and fry in hot oil. Before the cubes turn brown, add the meat and roast until crumbly. Add carrot, leek, mushrooms, bamboo and spring onions in this order and fry. Season with sherry, salt, soy sauce, pepper and sugar. Mix well and cool. Pack into the envelopes and form rolls. Glue with egg white. Bake the spring rolls in hot oil until golden brown. Tip: it is best to bake them in oil for about 4 minutes at the beginning, until they are light brown. Remove with a sieve ladle and drain on kitchen roll. When all are fried,

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