Summer Rolls

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Onions peel, halve and in fine strips cut. Peel carrots and cut them into fine strips as well. Wash and clean Pak Choi and separate the individual leaves. Peel cucumber and cut into fine strips. Halve the avocado and remove the core. Remove the flesh from the skin and cut into slices. Wash, clean, peel, halve and slice the ringlets into thin slices. Wash half the coriander and shake dry. Mix the prepared ingredients.

2. 2

   To soak the rice paper, place a clean, moistened tea towel on the work surface. Place rice paper on the cloth sheet by sheet, drizzle each sheet with approx. 50 ml of water and after approx. 2 minutes wait (when the rice paper is soft) place approx. 1/8 of the vegetable mixture on the lower third of the rice paper, pressing lightly. Wrap it once from below. Wrap the sides inwards and roll up tightly. Set aside for approx. 10 minutes and let dry.

3. 3

   Mix soy sauce, maple syrup and rice vinegar. Roast the peanuts in a pan without fat until golden brown and add to the soy sauce mixture. Wash the remaining coriander and shake dry. Rinse limes hot and cut into slices. Arrange rolls on plates and add sauce, limes and coriander, sprinkle with sesame and cress.

Nutrition Facts

KCAL
430 kcal

CARBS
35 g

FATS
27 g

PROTEINS
12 g