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🍽️ Asian Vegetable Strudel

373 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 0.5 tsp salt
• 1 egg
• 2 tbsp oil
• 4 tbsp lukewarm water
• 4 spring onions
• 2 carrots
• 250 g Napa cabbage
• 100 g mushrooms
• 1 clove garlic
• 5 cm fresh ginger
• 2 tbsp oil
• 1 tsp ground lemongrass
• 1 tsp ground galangal
• 1 tsp ground sambal oelek
• 3 tbsp soy sauce
• 50 ml vegetable broth
• salt
• 150 g bean sprouts
• 1 egg

Instructions

1. 1. Knead all dough ingredients into a smooth dough.
2. 2. Shape the dough into a ball.
3. 3. Place the dough ball on a plate.
4. 4. Brush the surface of the dough ball with oil.
5. 5. Cover the dough with a warmed bowl.
6. 6. Let the dough rest under the bowl for about 30 minutes.
7. 7. Clean and wash the spring onions.
8. 8. Cut the spring onions into rings.
9. 9. Peel the carrots.
10. 10. Grate the carrots coarsely.
11. 11. Wash the Chinese cabbage.
12. 12. Dry the Chinese cabbage.
13. 13. Cut the Chinese cabbage into thin strips.
14. 14. Clean the mushrooms.
15. 15. Slice the mushrooms.
16. 16. Peel the garlic.
17. 17. Peel the ginger.
18. 18. Finely chop the garlic.
19. 19. Finely chop the ginger.
20. 20. Heat oil in a large pan.
21. 21. Fry the spring onions briefly over high heat.
22. 22. Add the garlic to the pan.
23. 23. Add the ginger to the pan.
24. 24. Add the spices to the pan.
25. 25. Fry the aromatics briefly over high heat.
26. 26. Stir in the remaining vegetables.
27. 27. Fry the vegetables briefly.
28. 28. Deglaze the pan with soy sauce.
29. 29. Deglaze the pan with vegetable broth.
30. 30. Cover the pan.
31. 31. Simmer the vegetables over medium heat for about 7 minutes.
32. 32. Remove the pan from the heat.
33. 33. Let the vegetable filling cool down.
34. 34. Mix the bean sprouts into the cooled filling.
35. 35. Season the filling with salt.
36. 36. Preheat the oven to 220 degrees Celsius.
37. 37. Line a baking tray with baking paper.
38. 38. Sprinkle flour on a kitchen towel.
39. 39. Roll the dough on the towel into a rectangle.
40. 40. Stretch the dough thinly over the back of your hands.
41. 41. Place the stretched dough on the towel.
42. 42. Cut off the thicker edges of the dough.
43. 43. Place the vegetable mixture as a 10 cm wide strip in the center of the dough.
44. 44. Leave a border of dough free at the top and bottom.
45. 45. Fold one long side of the dough over the vegetables.
46. 46. Whisk the egg.
47. 47. Brush the edge of the folded dough side with egg.
48. 48. Fold the second dough side over it.
49. 49. Fold the ends of the dough downwards.
50. 50. Carefully lift the strudel onto the baking tray.
51. 51. Ensure the seam is facing downwards.
52. 52. Brush the top of the strudel with egg.
53. 53. Prick the surface of the strudel several times with a fork.
54. 54. Bake the vegetable strudel in the hot oven for about 25 minutes until golden brown.
55. 55. Cut the finished strudel into pieces.
56. 56. Serve the strudel at the table.

Nutrition per serving

• kcal: 373
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 46 g