Preparation

For the pasta, mix the flour with egg and a pinch of salt.
Add the oil and then the water, stirring well, until a uniform preparation is obtained; let stand for 30 minutes.
Heat a non-stick frying pan, greased with margarine, and pour a little of the dough in order to cover the bottom with a thin layer;
Let it solidify and remove.
Repeat the operation for the rest of the dough. For the filling, sauté the onion and garlic in olive oil. Add the cabbage, leek, carrot and mushrooms for 2 minutes. Add soy sprouts and bamboo and season with salt, pepper and soy sauce. Remove after 5 minutes. Wait to cool down.
Finally, arrange the vegetables over the cooked part of the crepes, fold the sides inwards and wrap. Fry in hot fat, and drain on absorbent paper. Serve.

Ingredients

  • Oil or olive oil for frying
  • Pink pepper
  • Pasta
  • 200g of flour
  • 1 egg and salt
  • 1dl of oil and 4dl of water
  • Filling
  • 1 small onion
  • 2 garlic cloves
  • 0.5 dl of olive oil
  • 1/2 leek in thin slices
  • 100gr of julienne cabbage
  • 1 grated carrot
  • 10 rolled mushrooms
  • 25g of fresh bamboo shoots
  • 25g of soybean sprouts
  • salt and pepper
  • Soy sauce