How to make
In a deep frying pan, stew the vegetables from the Chinese mix. Add the chopped shiitake mushrooms and grated fresh ginger.
Stir the vegetables periodically. They should not be overcooked, but should remain slightly crunchy. Season with soy sauce, rice vinegar and if necessary, a little salt.
Grab a rice paper sheet (mine were round), dip it in hot water and when it softens, spread it on a cotton cloth.
At one end put the cooked vegetables. Fold it at the bottom, then the two side ends, like an envelope and roll them into delicious rolls.
This is the procedure with all of the rice paper sheets.
The spring rolls can be served this way, but in this case I arranged them in a tray covered with baking paper. To make them crispy, spread them with a little olive oil on top, then bake them in the oven for about 20 minutes.
The baked spring rolls with rice paper are served warm.
