Spring Rolls with Yogurt Dip

For the spring rolls with yogurt dip, first peel and finely chop the garlic. Wash the green onions and cut them into fine strips. Remove the seeds from the chili pepper and cut into fine rings. Finely chop the mint. Beat the egg.

Mix the soy sauce with honey and pepper.

Heat a wok without fat, then add a little oil and fry the young onions, chili and garlic. Add bean sprouts and stir-fried vegetables. Pour the soy sauce mixture on top. Remove from heat and let cool.

Place some vegetables in the center of each sheet of dough. Fold in the sides and roll into tight rolls. Brush the ends with the egg.

Heat enough oil in a large saucepan (test with a wooden spoon). Fry the spring rolls in it until crispy. Drain on kitchen roll.

In the meantime, mix all ingredients for the yogurt dip.

Serve the spring rolls with the yogurt dip.

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