Rice Paper Vegetable Wraps with Pineapple Chutney

Ingredients

• 250 g pineapple
• 1 orange
• 1 onion
• 1 Garlic clove
• 2 tbsp plant oil
• 1 tbsp brown sugar
• 1 tsp curry powder
• soy sauce
• Cayenne pepper
• 10 rice paper sheets
• 4 Spring Onions
• 200 g Chinese cabbage
• 1 yellow bell pepper
• 2 carrots
• 1 tsp freshly grated ginger
• 1 tbsp fresh chopped coriander leaves
• 2 tbsp peanut oil
• 100 g soy sprouts
• Salt
• light soy sauce

Instructions

1. 1.

   Dice the pineapple for the chutney. Peel the orange, cut out the segments and reserve the juice; squeeze the remaining pulp. Peel and finely dice the onion and garlic. Sauté both in hot oil until translucent. Sprinkle with sugar, let caramelize slightly, stir in curry powder, then deglaze with about 100 ml water and the orange juice. Simmer for about 10 minutes until thickened, fold in the orange segments, season with soy sauce and cayenne pepper, and let cool.

2. 2.

   Soak the rice paper sheets as directed on the package, then pat dry. Wash, trim, and slice the spring onions into rings. Rinse, trim, and shred the Chinese cabbage finely. Peel and julienne the carrots. Combine the vegetables with ginger and coriander, stir-fry in hot oil for 2–3 minutes. Season with salt and soy sauce, spread onto the sheets, fold the edges, roll up, and serve with the chutney.