Vegetarian Spring Rolls

Ingredients

• 2 carrots
• 1 red bell pepper
• 200 g Sugar snap peas
• Salt
• 1 handful sprouts
• 1 Garlic clove
• 1 EL freshly chopped coriander leaves
• 1 EL chopped garlic (cut into rolls)
• 1 TL freshly grated ginger
• soy sauce
• Cayenne pepper
• 12 spring roll wrappers (frozen, about 12x12 cm each)
• peanut oil (for frying)

Instructions

1. 1.

   Peel the carrots and cut them into thin strips or grate them. Wash, halve, trim the red bell pepper and cut it into strips as well. Rinse the sugar snap peas, trim them and blanch with the carrots in salted water for 1-2 minutes. Shock in cold water, drain and slice the peas into strips. Rinse the sprouts and let them drain thoroughly. Peel the garlic, finely chop it and mix with the remaining prepared ingredients, herbs and ginger. Season with soy sauce and cayenne pepper. Spoon 1–2 EL of the filling onto the center of each wrapper. Fold in the corners and roll tightly. Fry portions in hot oil for 3–4 minutes until golden brown.

2. 2.

   Serve with dipping sauces as desired.