Summer rolls with sweet sesame dip

Name: Summer rolls with sweet sesame dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 red onion; 2 Carrots; 1 Mini Romaine lettuce; 1/2 Cucumber; 1 Beetroot (approx. 150 g; alternatively beetroot); 1 collar Coriander; 16 leaves (round) rice paper (22 cm Ø); 50 g roasted peanut kernels; 100 ml Soy sauce (e.g. Ketjap Manis); 1-2 TABLESPOONS Agave syrup; 1 TABLESPOON rice vinegar; 2 TEASPOONS Sesame; 1 Organic Lime; 1 bed Cress

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

They are not called lucky rollers for nothing! For the Vietnamese snack we roll crisp vegetables in rice paper. Dipped in sesame dip they make us really happy.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 red onion
2 Carrots
1 Mini Romaine lettuce
1/2 Cucumber
1 Beetroot (approx. 150 g; alternatively beetroot)
1 collar Coriander
16 leaves (round) rice paper (22 cm Ø)
50 g roasted peanut kernels
100 ml Soy sauce (e.g. Ketjap Manis)
1-2 TABLESPOONS Agave syrup
1 TABLESPOON rice vinegar
2 TEASPOONS Sesame
1 Organic Lime
1 bed Cress

Directions

1
Peel onion and carrots and cut into fine strips. Clean, wash, spin dry and cut into strips. Peel cucumber if necessary and cut into strips. Peel and halve the beetroot and slice or slice it thinly. Wash coriander and shake dry.
2
Place sheets of rice paper one after the other on a damp tea towel, brush each sheet evenly with approx. 5 tbsp. water and leave to soak for approx. 1 minute. Place some of the prepared ingredients in the middle of each rice paper. Sprinkle each with some peanuts and roll up.
3
Mix soy sauce, agave syrup and vinegar with 1 teaspoon sesame and the rest peanuts. Wash the lime hot, dry and cut into slices. Cut cress from the bed. Arrange summer rolls, sauce and lime. Sprinkle with cress and rest of sesame seeds.
4
Place the filling in the middle as a wide strip on the soaked rice paper sheet. Fold the left and right rice paper edges over the filling. Place the bottom side over it. Now roll up firmly.