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🍽️ Fresh Summer Rolls with Glass Noodles

278 kcal · 30 min · 4 servings

Ingredients

• 200 g glass noodles
• 1 cucumber
• 2 carrots
• 1 red bell pepper
• 8 spring onions
• 2 handfuls cilantro leaves
• 8 sheets rice paper (Ø 22 cm)
• 1 tbsp black sesame seeds
• 1 tbsp light soy sauce

Instructions

1. 1. Place the glass noodles in a bowl.
2. 2. Pour boiling water over them.
3. 3. Let the noodles soak for about 10 minutes until they are soft.
4. 4. Drain the water and shake the noodles dry in a colander.
5. 5. Wash the cucumber thoroughly.
6. 6. Cut the cucumber in half lengthwise.
7. 7. Remove the seeds and pulp with a spoon.
8. 8. Peel the carrots.
9. 9. Wash the bell peppers.
10. 10. Cut the bell peppers in half.
11. 11. Remove the seeds and white pith.
12. 12. Wash the spring onions.
13. 13. Trim off the root ends.
14. 14. Cut all the vegetables into strips about 10 centimeters long.
15. 15. Rinse the cilantro leaves briefly.
16. 16. Shake the greens dry.
17. 17. Fill a shallow dish with water.
18. 18. Lay a kitchen towel on your work surface.
19. 19. Have a second towel ready.
20. 20. Dip one rice paper sheet briefly into the water.
21. 21. Let it soften for about one minute.
22. 22. Take the sheet out and lay it flat on the towel.
23. 23. Gently pat the sheet dry with the second towel.
24. 24. Place a portion of mixed vegetables in the center of the sheet.
25. 25. Sprinkle fresh cilantro over the vegetables.
26. 26. Place some of the glass noodles on top.
27. 27. Sprinkle some sesame seeds over it.
28. 28. Drizzle a little soy sauce over it.
29. 29. Fold the bottom half of the rice paper over the filling.
30. 30. Fold the left and right sides inward.
31. 31. Roll the summer roll up tightly.
32. 32. Serve the rolls with chili sauce for dipping.

Nutrition per serving

• kcal: 278
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 58 g