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.
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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
Instructions
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.