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🍽️ Fresh Rice Paper Rolls with Peas, Miso Cream and Mint

182 kcal · 30 min · 4 servings

Ingredients

• 250 g red cabbage
• 1 handful mint
• 200 g peas (frozen; thawed)
• salt
• 1 avocado
• 2 tbsp light miso paste
• 2 tbsp lemon juice
• 2 tsp soy sauce
• 8 sheets rice paper (round, approx. 16 cm Ø)
• 2 tsp black sesame seeds

Instructions

1. 1. Wash the red cabbage thoroughly and cut it into thin strips.
2. 2. Wash the mint, shake off excess water, and pick the leaves off the stems.
3. 3. Finely chop the mint leaves.
4. 4. Bring salted water to a boil and add the peas.
5. 5. Cook the peas over medium heat for 2 minutes.
6. 6. Drain the peas and immediately rinse them with cold water to stop the cooking process.
7. 7. Let the peas drain well.
8. 8. Cut the avocado in half and remove the pit.
9. 9. Carefully separate the avocado flesh from the skin.
10. 10. Place the avocado, peas, miso, and lemon juice in a bowl.
11. 11. Puree the mixture until creamy.
12. 12. Stir the chopped mint into the cream.
13. 13. Season the cream with soy sauce to taste.
14. 14. Fill a shallow dish with water.
15. 15. Dip one sheet of rice paper into the water briefly.
16. 16. Follow the soaking time instructions on the package.
17. 17. Carefully lay the soaked sheet onto a clean kitchen towel.
18. 18. Pat the sheet dry with a second kitchen towel.
19. 19. Place a portion of the sliced red cabbage in the center of the rice paper sheet.
20. 20. Add a spoonful of the miso pea cream onto the cabbage.
21. 21. Fold the left and right sides of the rice paper over the filling.
22. 22. Roll the bottom side up tightly.
23. 23. Sprinkle sesame seeds over the finished roll.

Nutrition per serving

• kcal: 182
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 19 g