Clean the M. Chanterelles with a mushroom brush. Remove about 1 cm from the stalk (if it feels hard to the touch)

Cut the mushrooms into approximately the same thickness and slice the red pepper into rings.

Heat a frying pan with olive oil and fry the mushroom mixture with the red pepper for about 3 minutes, until golden brown.

Place over low heat and cook the Hoisin sauce for a few minutes until hot.

Take a spring roll sheet and place the dough with a point facing you.

Take a pastry brush and brush the outer edge with egg white.

Place half of the mushroom mixture just below the center.

Fold the bottom tip over the filling, toward the center.

Now fold the left and right tips to the center of the spring roll.

Roll the spring roll further. Tip: brush the last point with egg white again.

Take a small frying pan and put a layer of frying oil in it.

Deep fry both sides until golden brown.