Vegetable Rice Paper Rolls

Ingredients

• 100 g glass noodles
• 400 ml beetroot juice
• 2 carrots
• 1 Avocado
• 1 handful Thai basil
• 1 salad leaf
• 8 rice paper sheets (Ø 22 cm)
• 1 tbsp sesame seeds (roasted)
• light soy sauce

Instructions

1. 1.

   Pour the glass noodles into a bowl with boiling beetroot juice and let them soak for about 10 minutes until softened. Drain in a sieve, rinse under cold water, and cut into ~5 cm pieces with kitchen scissors.

2. 2.

   Peel the carrots and slice into thin sticks. Peel, halve, pit, and slice the avocado into strips. Rinse the basil and salad leaves, dry by shaking or patting, then cut both into strips.

3. 3.

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

4. 4.

   Place a small amount of vegetables, noodles, salad, and Thai basil in the center of each softened sheet. Sprinkle with sesame seeds and drizzle lightly with soy sauce. Fold the sides over and roll tightly lengthwise.

5. 5.

   Serve the vegetable rice paper rolls with dipping sauces as desired.