Happy Rolls with Vegetable Filling

Ingredients

• 2 stalks coriander green
• 2 Spring Onions
• 2 carrots
• 1 orange bell pepper
• 2 leaves Chinese cabbage
• 100 g oyster mushrooms (or shiitake)
• 1 tbsp peanut oil
• Salt
• freshly ground pepper
• 6 rice paper sheets
• 1 Red Onion
• 4 tbsp soy sauce or sweet chili sauce (Asian store)

Instructions

1. 1.

   Pick the coriander. Clean, wash the spring onions; slice the white part into thin rings and cut the green lengthwise into about 10 cm long, 5 mm wide strips. Peel the carrots, first slice lengthwise into fine slices then into narrow strips. Wash the Chinese cabbage, dry, and cut into strips. Peel the red onion, halve it, and cut into strips. Peel the bell pepper (best with a vegetable peeler), clean, remove seeds, white membranes, stem, and cut flesh into 5 mm wide strips. Clean the mushrooms, slice, and sauté in peanut oil for 1–2 minutes; season with salt and pepper.

2. 2.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Lay a kitchen towel beside it and have a second towel ready. Dip each sheet individually into the water and soak for about 1 minute. Then carefully lay it on the towel and pat dry with the second towel.

3. 3.

   Place a lettuce leaf in the center of the softened rice sheet, then add roughly one-sixth of the vegetables and coriander. Fold two opposite edges inward and roll the rice paper from the longer side. Repeat with remaining sheets. Cut all rolls diagonally in the middle. Arrange three half rolls per plate and garnish with fresh herbs if desired. Serve each portion with a small bowl of 1 tbsp soy sauce or sweet chili sauce.

4. 4.