The main specific about Chinese cuisine is a crispy vegetable. That can be achieved with specific kind of cooking: frieze for a short time with very hot oil in a wok pan. The vegetables keep vitamins as much as possible, so the dish is healthier.


  • 20 pieces of thin crusts
  • 400 gr mixed minced meat
  • 700 gr thinly sliced cabbage strips
  • 400 gr thinly sliced carrot strips
  • 300 gr broccoli (cut in pieces and strips)
  • 2-3 pieces of spring onion (cut in pieces)
  • 300 gr mushrooms
  • Salt, oil and soya sauce

For sauce:

        • 6 tbsp soya sauce
        • 6 tbsp cold water
        • 2 tbsp sesame oil
        • 2 tbsp balsamic vinegar
        • 1 tbsp hot pepper powder
        • 1 tbsp ginger powder



            • Firstly boil for a few seconds broccoli.
            • In a wok pun put oil to become real hot and fried one by one vegetable with a little soya sauce. As the vegetables are done, one by one put them in a paper to drain from oil.
            • Last fried the meat and cool it down.
            • Mix meat with broccoli and vegetables together, add salt to taste.
            • Take crust and put the mix in it. Roll the crust but be careful not to lose the filling.
            • Fried the rolls in a wok put on a hot oil. Put them in a paper to drain from oil.
            • For the sauce mixed all the ingredients together.

For serving put the rolls in the plate and complement it with sauce in saucer.