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 Extra virgin olive oil
 4 cloves of garlic
 1 onion
 2 carrots
 4 cabbage leaves
 30 grams of bean sprouts
 2 tablespoons of soy sauce
 8 sheets of fine Chinese pasta


 In a wok add a splash of oil and when it is very hot add the rolled garlic, onion, carrots and chopped cabbage into thin strips and bean sprouts.

 We take a couple of tablespoons of soy sauce and sauté all the vegetables until they are to our liking (ideally left al dente).  If they stay very dry or if they stick to the pan you can take a little water.

 We take a wafer and place it in the shape of a diamond, we throw in the bottom a little filling (about two tablespoons), roll up, paint the corners with water and fold over the roll as you can see in the photo of the step by step.

We roll again, we paint with water the piece of dough that we have left over and we paste it.

 We pour plenty of oil in the wok and when it is very hot we take our rolls that will take less than a minute to brown on both sides.  Be careful not to get burned.  

We remove them to a plate with absorbent paper and they are ready to eat.