Vietnamese spring rolls with glass noodle salad (complete theme vegan Asian cuisine)

Name: Vietnamese spring rolls with glass noodle salad (complete theme vegan Asian cuisine)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Glass noodles; 1/2 red pepper; 250 g Pointed cabbage; 2 Spring onions; 50 g Thai asparagus; 150 g Mushrooms; 100 g Soya or mung bean sprouts; 1 hazelnut-sized piece of ginger; 30 g Roasted peanuts with salt; 2 TABLESPOONS Oil; 1 TABLESPOON Hoisin sauce; 1 TABLESPOON Mirin (sweet rice wine); 2 TABLESPOONS Plum wine; 2-3 TEASPOONS Lime juice; 5 TABLESPOONS Soy sauce; 7-10 Tbsp Szechuan pepper; 7-10 Tbsp ground cilantro; 2-3 stem(s) Thai Basil; 12 leaves (6 g each, 21.5 cm Ø) rice paper; 7-10 Tbsp Lime wedges and sweet and sour chilli sauce

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Glass noodles
1/2 red pepper
250 g Pointed cabbage
2 Spring onions
50 g Thai asparagus
150 g Mushrooms
100 g Soya or mung bean sprouts
1 hazelnut-sized piece of ginger
30 g Roasted peanuts with salt
2 TABLESPOONS Oil
1 TABLESPOON Hoisin sauce
1 TABLESPOON Mirin (sweet rice wine)
2 TABLESPOONS Plum wine
2-3 TEASPOONS Lime juice
5 TABLESPOONS Soy sauce
7-10 Tbsp Szechuan pepper
7-10 Tbsp ground cilantro
2-3 stem(s) Thai Basil
12 leaves (6 g each, 21.5 cm Ø) rice paper
7-10 Tbsp Lime wedges and sweet and sour chilli sauce

Directions

1
Put glass noodles in boiling water. Remove the pot from the heat and let the noodles stand for 3-4 minutes. Drain, drain and cut into smaller pieces. For the filling, clean and wash the peppers and cut into fine strips. Clean the cabbage and cut it into thin strips from the stalk, wash. Clean and wash spring onions and cut them into thin rings. Wash asparagus, cut off woody ends. Cut asparagus into slices. Clean, wash and finely chop the mushrooms. Wash sprouts and drain well. Peel and chop ginger. Chop peanuts
2
Heat the oil in a pot. Steam prepared vegetables for 4-5 minutes while turning. Stir in hoisin, mirin, plum wine, lime juice, ginger and peanuts. Stir in glass noodles and soy sauce, season with pepper and coriander and mix thoroughly. Wash basil, shake dry, pluck 12 nice leaves
3
Place rice paper one by one in lukewarm water for 30-40 seconds, pressing down with the hand so that they are covered with water. Take them out and place them on a damp cloth. Place glass noodle mixture on the lower front third. Place 1 leaf of basil on each of the upper third. Turn the sides and form them firmly into a roll. Let the roll dry on the seam for a few minutes
4
Serve the rolls with lime wedges and sweet and sour chilli sauce