🍽️ Steamed Asian Vegetable Wraps

Name: Steamed Asian Vegetable Wraps
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic; 15 g ginger (1 piece); 2 tbsp cane sugar; 4 tbsp light soy sauce; 5 tsp rice vinegar; 2 tbsp tomato paste; 3 tbsp sesame seeds; 8 sheets rice paper; 200 g carrots (2 carrots); 80 g sprout mix; 150 g celery (2 stalks); 4 spring onions; 5 sprigs mint

194 kcal · 30 min · 4 servings

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Ingredients

1 clove garlic
15 g ginger (1 piece)
2 tbsp cane sugar
4 tbsp light soy sauce
5 tsp rice vinegar
2 tbsp tomato paste
3 tbsp sesame seeds
8 sheets rice paper
200 g carrots (2 carrots)
80 g sprout mix
150 g celery (2 stalks)
4 spring onions
5 sprigs mint

Instructions

1. Peel the garlic clove and the piece of ginger. Roughly chop both. Place them in a tall container.
2. Add the sugar, two tablespoons of soy sauce, the vinegar, the tomato paste, and three tablespoons of water to the garlic-ginger mixture.
3. Blend the mixture with a hand blender until it is fine and smooth.
4. Heat a non-stick pan without fat. Toast the sesame seeds in it until golden brown.
5. Place the rice paper sheets between two damp kitchen towels.
6. Let the rice paper sheets become soft for about two minutes.
7. Clean, wash, and peel the carrots.
8. Slice the carrots lengthwise into thin slices.
9. Then cut the carrot slices into narrow strips.
10. Rinse the sprouts in a sieve.
11. Let the sprouts drain.
12. Clean and wash the celery and spring onions.
13. String the celery if necessary.
14. Slice the celery into thin rings.
15. Slice the spring onions into thin rings.
16. Place the carrots, sprouts, celery, and spring onions in a bowl.
17. Mix the vegetables with the remaining soy sauce.
18. Wash the mint.
19. Shake the mint dry.
20. Pluck the mint leaves off the stems.
21. Cut the mint leaves into fine strips.
22. Set aside the mint strips.
23. Bring water to a boil in a pot.
24. Place two tablespoons of the vegetable mixture in the center of each soft rice paper sheet.
25. Fold the bottom side of the rice paper sheet towards the center.
26. Roll the rice paper sheet from one side.
27. Ensure that an open pocket facing upwards is created.
28. Place the wraps in batches into a steamer insert.
29. Place the steamer insert over the boiling water.
30. Place the lid on.
31. Steam the wraps for five minutes each.
32. Stir the toasted sesame into the ginger sauce.
33. Serve the sauce with the wraps.

Nutrition per serving

kcal: 194
Protein: 6 g · Fett/Fat: 6 g · Carbs: 26 g