Ingredients:
Extra virgin olive oil
4 garlic cloves
1 onion
2 carrots
4 cabbage leaves
30 grams of bean sprouts
2 tablespoons of soy sauce
8 sheets of fine Chinese pasta
Water
Preparation:
1. In a wok add a drizzle of oil and when it is very hot add the sliced garlic, onion, carrots and cabbage cut into thin strips and bean sprouts.
2. We add a couple of tablespoons of soy sauce and sauté all the vegetables until they are to our liking (ideally they are al dente). If they stay very dry or if they stick to the pan, you can add a little water.
3. Take a wafer and place it in the shape of a diamond, add a bit of filling to the bottom (about two tablespoons), roll it up, paint the corners with water and fold them over the roll as you can see in the photo of the step Step. We roll up again, we paint with water the piece of dough that is left over from above and we glue it.
4. Pour plenty of oil into the wok and when it is very hot add our rolls that will take less than a minute to brown on both sides. Be careful that they don’t burn. We remove them to a plate with absorbent paper and they are ready to eat.