Vegetable rolls with spicy dip

Vegetable rolls with spicy dip

You can serve your guests a healthy and vitamin-rich bite full of fresh vegetables with this Asian-inspired recipe. You can serve the vegetable rolls with the aperitif, as an original starter, or as a light lunch.


Ingredients for 4 people

  • 12 sheets of rice paper (spring roll wraps)
  • ½ red bell pepper
  • ½ cucumber
  • 1 carrot
  • 100g enoki mushrooms or Parisian mushrooms
  • 1 pack of soya sprouts
  • fresh coriander
  • fresh mint


Step 1

For a refined, culinary result, it is important to carefully cut all vegetables into long, thin strips. This requires a little extra effort, but it yields a brilliant result.

Step 2

Soak the sheets of rice paper in cold water for a while. As soon as they are pliable enough, dab them dry on a clean towel.

Step 3

Place a sheet of rice paper on the work surface and arrange a varied bouquet of all the finely sliced vegetables in the middle. Top the vegetables with a few leaves of coriander and mint.

Step 4

Now you can make closed rolls filled with the vegetables.

Step 5

First, fold the top and bottom of the rice paper sheet over the filling. Then fold the left and right sides over the bunch of vegetables and herbs, until you get a nice closed roll. While wrapping, pull the sheet of rice paper tightly so that you get a solid roll. Cut each closed roll in half with a sharp knife.

Step 6

Serve the fresh vegetable rolls on the spot with a bowl of Suprima spring roll sauce.

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Vegetable rolls with spicy dip