These spring rolls are sitting packed with vitamins and you don't have to cook anything, so in principle it is ready fairly quickly. And the whole snack just looks really nice! These 'spring rolls' resemble a spring roll, only this variant is not fried and therefore a lot healthier than the well-known fried spring rolls.
Recipe
Ingredients
- 6 Rice sheets
- Rice vermicelli
- 2 Avocados
- handfuls of red cabbage
- 1/2 Cucumber
- 1/2 Zucchini
- 1 pointed pepper
- 3 Carrots (grated)
- Handful of bean sprouts and/or other sprouts
- Handful of peanuts (unsalted)
- Fresh coriander
+ Peanut dip
- 50 g peanuts
- 1 clove of garlic
- Dash of tamari
- 100 ml of water
- Half a lime
- Celtic salt
Preparation method
1. Cut all vegetables into thin strips and set aside.
2. Take a bowl or deep plate and fill it with warm water.
3. Take turns soaking the rice sheets in the warm water until they become transparent (and soft).
4. Then lay out the rice sheets (on a cutting board).
5. Fill the sheets in the middle with the cut vegetables.
6. Leave some space at the top and bottom for when you fold the rice sheets closed.
7. Now fold the top and bottom of the sheets over the filling.
8. Do the same with the left side of the sheet and now roll the vegetables until the rest of the rice sheet is completely covered.
9. Make the roll as tight as possible, then it is best to dip the Spring Rolls in sauce.
Peanut dip
Mix all ingredients together and squeeze the juice of half a lime. Stir it well and dip!
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