Spring rolls with sautéed vegetables

Ingredients

• 100 g spring onions
• 1 medium red bell pepper (150 g)
• 2 medium carrots (140 g)
• 2 parsnips (300 g)
• 1 parsley root (100 g)
• 30 ml cold-pressed sunflower oil or sesame oil
• 300 g button mushrooms
• 2 tablespoons light soy sauce
• 1 teaspoon freshly grated ginger
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground pepper
• 120 g Pad Thai rice noodles
• 1500 ml water
• 16 rice-paper wrappers
• 1000 ml water

Preparation

1. Peel the carrots, parsnips and parsley root, then cut them into julienne strips. Cut the spring onions into 1 cm pieces and the pepper into strips. 2. Heat 15 ml oil in a pan and sauté the spring onions, pepper and root vegetables for 12 minutes, stirring; the strips should soften and take on a little color. 3. Clean and slice the mushrooms. In a separate pan, heat 15 ml oil and cook them for 8 minutes, until the liquid they release evaporates. 4. Add the mushrooms to the vegetables. Add 2 tablespoons soy sauce, the ginger grated on a glass grater, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the mixture for another 3 minutes. 5. Put 1500 ml water and 1 teaspoon salt in a pot and bring to a boil, about 8 minutes. Add the noodles and stir so they don't stick, then, when the water starts boiling again, turn the heat down low and cook them for 2 minutes, until softened. Drain them right away and mix them with the vegetables. 6. Heat 1000 ml water in a kettle for 5 minutes, until it boils. Dip one rice-paper wrapper at a time in the hot water for a few seconds, then leave it on a chopping board for 1 minute, until pliable. Put a spoonful of filling in the center, fold one side over it, roll towards the opposite side and fold the edges in. Arrange the rolls with space between them.