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🍽️ Vegetable Ginger Rice Rolls

285 kcal · 30 min · 4 servings

Vegetable Ginger Rice Rolls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the rice paper sheets between two damp kitchen towels.
  2. 2. Remove the tough stems from the Napa cabbage and slice the leaves into thin strips.
  3. 3. Rinse the Napa cabbage strips under cold water and let them drain well.
  4. 4. Peel the carrots and slice them into long, thin strips using a peeler or knife.
  5. 5. Rinse the bean sprouts briefly.
  6. 6. Peel the ginger root and dice it into very small cubes.
  7. 7. Heat some oil in a large, non-stick frying pan.
  8. 8. Add the carrot strips to the hot pan.
  9. 9. Sauté the carrots for 2 to 3 minutes, stirring them occasionally.
  10. 10. Add the diced ginger, Sambal Oelek chili paste, Napa cabbage, and bean sprouts to the pan.
  11. 11. Sauté the vegetables while stirring constantly for another 1 to 2 minutes.
  12. 12. Deglaze the pan with a splash of rice wine.
  13. 13. Take a rice paper sheet and spread the warm vegetable filling onto it.
  14. 14. Fold the side edges of the rice paper over the filling.
  15. 15. Roll the paper tightly from bottom to top into a roll.
  16. 16. Press the roll firmly so it holds its shape.
  17. 17. Bring the cooking broth to a boil in a pot.
  18. 18. Carefully place the finished rice rolls into the boiling broth.
  19. 19. Let the rolls cook over low heat for 8 to 10 minutes.
  20. 20. Serve the warm rice rolls garnished with fresh coriander or Thai basil leaves.

Nutrition per serving