Fruity summer rolls

Name: Fruity summer rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Strawberries; 4 TABLESPOONS Soy sauce; 1 TABLESPOON Sugar; 1 TABLESPOON rice vinegar; 7-10 Tbsp white pepper; 50 g Glass noodles; 250 g Carrots; 150 g Cucumber; 3 Prunes; 1 small pot of coriander; 8 leaves rice paper (21 Ø ; available in the asian shop)

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Strawberries
4 TABLESPOONS Soy sauce
1 TABLESPOON Sugar
1 TABLESPOON rice vinegar
7-10 Tbsp white pepper
50 g Glass noodles
250 g Carrots
150 g Cucumber
3 Prunes
1 small pot of coriander
8 leaves rice paper (21 Ø ; available in the asian shop)

Directions

1
For the dip, wash, clean and roughly chop the strawberries. Season to taste with soy sauce, sugar, vinegar and pepper
2
Pour boiling water over glass noodles and let them swell for about 4 minutes. Peel carrots and cut them into long thin sticks. Wash the cucumber, cut it in half lengthwise and cut it into sticks. Wash plums, remove stones and cut flesh into slices. Wash coriander, shake dry
3
To roll it up, place a clean, damp tea towel on the work surface and fill the grease pan of the oven halfway with water. Place one rice paper in the grease pan for approx. 20 seconds each time until the paper is soft, take it out and place it on the tea towel
4
Place 1/8 each of the cucumber, plums, except for something to garnish, carrots, glass noodles and coriander leaves, except for something to garnish, on the lower third. Roll up 2x from below. Wrap the two side edges inwards so that the filling does not fall out, and roll up completely. Quarter the rolls and arrange with the dip. Garnish with coriander and plums