Vegetable Rolls in Rice Paper
Spoonsparrow vegetable rolls in rice paper are a healthy alternative to classic spring rolls.
Ingredients
- 2 small zucchini
- 3 Carrots
- 200 g celery root
- 1 EL lemon juice
- 10 g fresh mint (0.5 bunch)
- 10 g chives (0.5 bunch)
- 6 sheets rice paper
- 4 EL Olive oil
- 50 ml Soy sauce
Instructions
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1.
Wash, trim and halve the zucchini; cut into thin sticks. Peel, halve and cut the carrots into thin sticks as well. Peel the celery root and cut it similarly. Mix with lemon juice. Combine all vegetable sticks and divide into 12 bundles.
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2.
Wash mint, shake dry and pluck leaves. Cut a few leaves for garnish into thin strips. Wash chives, shake dry and cut into rings. Moisten rice paper sheets in cold water and let them soak together on a kitchen towel for about 1–2 minutes.
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3.
Fold each rice paper sheet in half, place a vegetable bundle and some mint leaves inside. Roll the vegetable tightly. Drizzle with olive oil and sprinkle with chives. Garnish with mint strips and chive stems. Serve with soy sauce as dip.
