For 4 people
For 4 people
Place the black mushrooms in warm water for 10 minutes.
Mix all the sauce ingredients and let it soak.
In a dish, marinate the shrimp by adding salt, pepper, powdered sugar and soy sauce, then set aside to cool for 15 minutes.
Dip the leek greens in boiling water, refresh them, then cut them into small strips. Peel the carrots and cut them into small cubes. Then drain the black mushrooms and chop them with the garlic and onion.
In an oiled pan, sauté the carrots, mushrooms, garlic, and onion. Season with salt and pepper, then sprinkle with coriander.
Briefly soak the rice papers in sugar water. Fill them with sautéed vegetables and shrimp. Then roll each paper up, folding in the sides, and secure them with the leek green strips.
Heat oil to 170°C then fry the spring rolls for 3 minutes.
Once golden brown, serve with a sauce or salad.
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