Vegetable Spring Rolls

Ingredients

• 1 small head of lettuce
• 1 handful of coriander leaves
• 3 Carrots
• 0.5 cucumber
• 0.5 radish
• 2 red bell peppers
• 2 tbsp Light soy sauce
• 2 tbsp Lime juice
• 20 round rice paper sheets (about 22 cm diameter)
• mint for garnish

Instructions

1. 1.

   Clean, wash and dry the lettuce. Rinse the coriander leaves, shake them dry and pluck the leaves. Peel the carrots, slice lengthwise into thin strips, then cut into sticks. Wash the cucumber, halve it lengthwise, scoop out the seeds and cut into sticks. Peel the radish and cut into sticks as well. Wash the bell peppers, halve them, remove seeds and white membranes, and cut the flesh into strips. Drizzle the vegetables with soy sauce and lime juice.

2. 2.

   Fill a shallow bowl slightly larger than the rice paper with warm water and keep it ready. Dip the rice paper sheets in the water for 1/2 to 1 minute until softened. Remove, place on a kitchen towel and pat dry with another towel. In the center of each sheet add some lettuce leaves and a portion of the vegetable mix. Sprinkle a little coriander, fold the bottom up and roll tightly.