Superfood Rolls with Vegetable Filling

Ingredients

• 1 Spring onion
• 2 Garlic cloves
• 1 Green Chili Pepper
• 1 red chili pepper
• 40 ml rice vinegar
• 1 Lime (juice)
• 2 tbsp honey
• 15 g peanut butter (1 tbsp)
• 20 g chopped peanuts (2 tbsp)
• 1 Avocado
• 2 carrots
• 40 g sprouts (e.g., soybean, bean sprouts)
• 5 g coriander (1 handful)
• 5 g Thai basil (1 handful)
• 10 g wild herbs or baby leaf salad (2 handfuls)
• 250 g cucumber (0.5 cucumbers)
• 12 sheets rice paper (22 cm diameter)
• 3 g Chia seeds (1 tsp)

Instructions

1. 1.

   Wash, trim and finely chop the spring onion. Peel and finely mince the garlic. Halve the chili peppers lengthwise, remove seeds, wash and finely chop. Mix vinegar, lime juice, honey and peanut butter in 50 ml lukewarm water until the honey dissolves. Fold in the spring onion, garlic, chilies and 1 tbsp peanuts.

2. 2.

   Peel the avocado, halve it, remove the pit, slice lengthwise into thin strips. Peel the carrots and cut into fine ribbons. Rinse sprouts thoroughly, blanch briefly in boiling water, shock in cold water and drain.

3. 3.

   Wash coriander, basil and wild herbs, pat dry and tear leaves. Wash cucumber and cut into thin sticks.

4. 4.

   Lay a kitchen towel on the work surface. Immerse rice paper sheets one at a time for 45–60 seconds in warm water. Remove, let drain and place side by side on the towel.

5. 5.

   Center each sheet with prepared vegetables, sprouts and herbs. Fold the bottom edge over the filling and roll tightly so the filling peeks out slightly.

6. 6.

   Arrange rolls on plates, sprinkle with chia seeds and remaining peanuts. Serve with extra sauce on the side.