Ingredients:

Dough:
80 g flour, plain
32 g starch
½ tsp salt
160 ml water

Filling:
120 g Jerusalem artichokes
1 clove of garlic
40 g yellow carrots
40 g orange carrots
120 g courgettes
1 spring onion
2 tbsp rapeseed oil
Salt, pepper
Soy sauce
1 tsp honey

Preparation:
Mix all the ingredients into a dough and leave to soak for approx. 20 minutes. Using a heat-resistant silicone brush, spread a thin layer of the spring roll dough in a hot, non-stick frying pan and fry briefly on one side. As soon as the dough is firm, lift out and store under a damp kitchen towel. Finely chop the spring onion and garlic. Cut the vegetables into strips and sauté in rapeseed oil until al dente. Add the spring onion and garlic at the end. Season to taste with salt, pepper, honey and soya sauce. Brush the baked spring roll sheets with water, add the filling, fold in the sides and roll up. Bake in a preheated oven at 180 °C (hot air) for approx. 15 minutes.

Tip:
For a creative presentation of the spring rolls, they can be placed on sprigs of thyme or rosemary.