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🍽️ Fresh Vegetable Spring Rolls

92 kcal · 30 min · 4 servings

Ingredients

• 2 stalks cilantro
• 2 spring onions
• 2 carrots
• 1 orange bell pepper
• 2 leaves Napa cabbage
• 100 g oyster mushrooms (or shiitake)
• 1 tbsp peanut oil
• salt
• freshly ground black pepper
• 6 sheets rice paper
• 1 red onion
• 4 tbsp soy sauce or sweet chili sauce (Asian market)

Instructions

1. 1. Wash the cilantro leaves and carefully pick them off the stems.
2. 2. Clean the spring onions and wash them thoroughly.
3. 3. Slice the white part of the spring onions into thin rings.
4. 4. Cut the green part of the spring onions into strips about 10 centimeters long and 5 millimeters wide.
5. 5. Peel the carrots.
6. 6. Slice the carrots into thin rounds first, then cut them into narrow matchsticks.
7. 7. Wash the Napa cabbage.
8. 8. Spin the Napa cabbage dry.
9. 9. Cut the Napa cabbage into thin strips.
10. 10. Peel the red onion.
11. 11. Halve the red onion.
12. 12. Slice the red onion into thin strips.
13. 13. Peel the bell pepper, preferably using a vegetable peeler.
14. 14. Remove the seeds, white inner membranes, and the stem from the bell pepper.
15. 15. Cut the flesh of the bell pepper into 5-millimeter-wide strips.
16. 16. Clean the mushrooms.
17. 17. Fill a shallow bowl with water that is slightly larger than the rice paper sheets.
18. 18. Lay a kitchen towel flat on your work surface.
19. 19. Have a second kitchen towel ready.
20. 20. Dip one rice paper sheet individually into the water.
21. 21. Let the rice paper sheet soak in the water for about one minute.
22. 22. Carefully remove the soaked rice paper sheet.
23. 23. Lay the rice paper sheet flat on the spread-out kitchen towel.
24. 24. Gently pat the rice paper sheet dry with the second towel.
25. 25. Place a lettuce leaf in the center of the softened rice paper.
26. 26. Place about one-sixth of the prepared vegetable mixture onto the lettuce leaf.
27. 27. Add some cilantro to the filling.
28. 28. Fold two opposite edges of the rice paper inward.
29. 29. Roll the rice paper tightly with the filling starting from the longer side.
30. 30. Repeat the filling and rolling process for the remaining rice paper sheets.
31. 31. Cut all the rice paper rolls diagonally once in the middle.
32. 32. Arrange three half rice paper rolls per portion on a plate.
33. 33. Garnish the roll with fresh herbs as desired.
34. 34. Serve a small bowl with 1 tablespoon of soy sauce or sweet chili sauce per portion alongside.

Nutrition per serving

• kcal: 92
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 11 g