Rice Paper Rolls with Vegetable Filling

Ingredients

• 2 carrots
• 3 spring onions
• 1 yellow bell pepper
• 2 stalks celery
• 150 g soy sprouts
• 70 g shiitake mushrooms
• 4 tbsp sesame oil
• white pepper
• light soy sauce
• 1 tbsp Rice vinegar
• Salt
• 2 tbsp fresh coriander leaves
• 16 rice paper sheets (about 22 cm diameter)

Instructions

1. 1.

   Peel the carrots and slice into thin strips. Wash, trim, and slice the spring onions and bell pepper into fine strips. Rinse the celery, pull apart the strands, and cut into thin strips as well. Drain the soy sprouts after rinsing. Clean the shiitake mushrooms and slice them thinly. Heat the oil in a pan and sauté the mushrooms for 1-2 minutes. Add the carrot, celery, spring onion, and bell pepper strips and stir briefly (about 1 minute). Season with pepper, light soy sauce, rice vinegar, and optional salt. Remove from heat. Roughly chop the coriander leaves and mix into the cooled vegetable strips.

2. 2.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Place a kitchen towel beside it and have a second towel ready. Dip each sheet individually in the water for about 1 minute to soften. Carefully lay them on the towel and pat dry with the second towel. Center the rice paper with the vegetable mixture, fold over the sides, and roll lengthwise.

3. 3.

   Place the finished rice paper rolls on a plate for serving and accompany with leafy greens, daikon radish, and chili oil.