Vegetable Rolls with Rice Paper

Ingredients

• 1 red bell pepper
• 1 Carrot
• 0.5 baby pineapple
• 1 small eggplant
• 1 Zucchini
• 2 tbsp sesame oil
• 16 sheets rice paper (22x22 cm)
• 1 tbsp light soy sauce
• 1 tbsp lime juice

Instructions

1. 1.

   Wash, trim and slice the bell pepper into strips. Peel the carrot and cut it into thin sticks. Peel the pineapple, remove the core and cut into sticks as well. Wash the eggplant and zucchini, trim their ends and cut them into long narrow strips. Heat the oil in a pan and lightly sauté the eggplant for about 4 minutes until slightly tender. Add the zucchini, cook for 1-2 minutes, then remove from heat.

2. 2.

   Fill a shallow bowl, slightly larger than the rice paper sheets, with water. Lay a kitchen towel beside it and have a second towel ready. Dip each sheet into the water individually and soak for about 1 minute. Then carefully lay them on the towel and pat dry with the second towel.

3. 3.

   Lay some vegetables on each rice paper sheet. Drizzle with a little soy sauce and lime juice. Roll into rolls and tie if desired.

4. 4.

   Serve with, for example, a carrot dip.