Ingredients: (for about 24 small spring rolls)

• 20 – 25 rice paper wrappers
• water
• 1 small leek (60g)
• 2 medium carrots (80g)
• 1/4 cabbage (500g)
• 2 cloves garlic (finely chopped)
• 180g mungo beans (1 jar)
• 50g soy granulat (before cooking soak in water)
• black pepper, 4-6 tbsp soy sauce, 2 pinches turmeric (cayenne pepper if you like it spicy)

You don’t need salt, because soy sauce is usually salty enough 🙂

Method:

1. Put 50g soy granulat in a small bowl and cover it with water – do not use too much water.
2. Cut and slice all the vegetables thinly so you have everything ready.
3. If you are using mungo beans from a jar, rinse well with water.
4. Sautee leek and carrots in a pan with some oil (I used sesame oil – sunflower is also good) when they soften a little add cabbage and keep stirring.
5. Add minced garlic, mix and keep cooking for about a minute, then add black pepper and mungo beans.
6. Add soy granulat, turmeric and soy sauce (if you want it spicy use cayenne pepper or chili) and mix well.
7. Keep sauteing for a few minutes if you have some water in a wok and taste if it is salty enough for you.

Roll it up: (I usually use option b) 🙂

1. a) Fill a large shallow dish or pie plate with some water. Remove one rice paper wrapper from the package, and place it in the water to soak. Allow it to soak for about 10 to 15 seconds and then remove and place on a cutting board or countertop. The rice wrapper should still feel pretty firm at this point. It will soften as it sits and as you add the filling ingredients. (If you let it soak for too long it will tear more easily when rolled).
   1. b) Soak one clean kitchen cloth with water, wring it out and spread it over your countertop. Prepare one cup of water to soak the rice papers. Put one rice paper on wet kitchen cloth and soak it with your fingers.
2. Add 1 full tbsp of filling. Layer everything on the 1/3 of the spring roll that is closest to you. 
3. To wrap pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito.
4. Wrap the filling tightly so that there is no space inside. The spring roll does not look good aesthetically if it is partially empty.  In addition, oil will seep in to fill this space during deep frying, which will make the spring roll taste oily.

If you don’t like to use too much oil you can eat them like this or you can fry them in a pan with sunflower oil.