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🥗 Crunchy Vegetable Wraps with Fruit Dip

114 kcal · 30 min · 4 servings

Ingredients

• 8 beet leaves (or young chard leaves)
• 200 g stalk broccoli
• salt
• 2 carrots
• 200 g red cabbage
• 1 box cress
• 40 g mung bean sprouts
• 10 g sesame (1 tbsp)
• 2 tbsp soy sauce
• 2 dried apricots
• 2 yellow plums
• 1 red chili pepper
• 30 g applesauce (no sugar, 2 tbsp)
• 1 tsp lemon juice
• pepper
• 1 tbsp sesame oil

Instructions

1. 1. Rinse the lettuce leaves under running water.
2. 2. Pat the leaves completely dry with a kitchen towel.
3. 3. Cut off the stalk from the broccoli.
4. 4. Wash the broccoli thoroughly.
5. 5. Boil the broccoli in salted water for 4 to 5 minutes.
6. 6. Remove the broccoli from the hot water immediately.
7. 7. Rinse the broccoli with cold water to cool it down.
8. 8. Let the broccoli drain well.
9. 9. Peel the carrots.
10. 10. Cut the carrots into very thin strips.
11. 11. Remove the hard stalks from the cabbage.
12. 12. Wash the cabbage.
13. 13. Grate the cabbage into fine strips.
14. 14. Cut the cress from the stems.
15. 15. Place the cress briefly in boiling water.
16. 16. Rinse the cress immediately with cold water.
17. 17. Let the cress drain.
18. 18. Place the prepared vegetable strips in the center of the lettuce leaves.
19. 19. Add the drained sprouts.
20. 20. Add the drained cress.
21. 21. Sprinkle some sesame seeds over the filling.
22. 22. Drizzle one tablespoon of soy sauce over the filling.
23. 23. Roll up the lettuce leaves tightly.
24. 24. Secure the ends of the wraps with kitchen twine if they come loose.
25. 25. Cut the apricots into small pieces.
26. 26. Wash the plums.
27. 27. Dry the plums.
28. 28. Remove the pits from the plums.
29. 29. Cut the plum flesh into cubes.
30. 30. Set aside a few plum cubes for decoration.
31. 31. Cut the chili pepper in half lengthwise.
32. 32. Remove the seeds from the chili pepper.
33. 33. Wash the deseeded chili pepper.
34. 34. Chop the chili pepper finely.
35. 35. Place the apricot pieces in a blender.
36. 36. Add the plum cubes.
37. 37. Add the apple sauce.
38. 38. Add the chopped chili.
39. 39. Add the lemon juice.
40. 40. Add the remaining soy sauce.
41. 41. Add the oil.
42. 42. Puree all ingredients into a smooth sauce.
43. 43. Season the sauce with salt.
44. 44. Season the sauce with pepper.
45. 45. Garnish the sauce with the reserved plum cubes.
46. 46. Serve the sauce together with the wraps.

Nutrition per serving

• kcal: 114
• Protein: 6 g · Fett/Fat: 4 g · Carbs: 12 g