Vietnamese Veggie Rolls

Ingredients

• 150 g small carrots (3 small carrots)
• 100 g cabbage (1 piece)
• 200 g yellow bell pepper (1 yellow bell pepper)
• 8 stalks coriander
• 8 sheets rice paper (22 cm diameter)
• 5 g ginger (1 piece)
• 1 red chili pepper
• 1 tsp Sesame oil
• 1 tbsp lime juice
• 1 tbsp Rice vinegar
• 1 tbsp soy sauce
• 1 tbsp agave syrup

Instructions

1. 1.

   Clean, wash or peel carrots and cabbage, then cut into thin julienne strips. Halve the bell pepper, remove seeds, wash, and slice lengthwise into strips. Wash coriander, pat dry, and break off leaves.

2. 2.

   Lay a kitchen towel on the work surface. Dip rice paper sheets one at a time for 45–60 seconds in warm water, then lift, drain, and place side by side on the towel.

3. 3.

   Place prepared vegetables and coriander in the center of each rice sheet, leaving a border of at least 2 cm on all sides. Roll tightly and cut in half.

4. 4.

   Peel and finely chop ginger. Slice chili lengthwise, remove seeds, wash, and finely chop. Mix ginger, chili, oil, lime juice, rice vinegar, soy sauce, and agave syrup into a sauce and serve with the rolls.