Winter rolls with Brussels sprouts and peanut dip

Ingredients for 4 servings:

• 1 package of rice paper
• 150 g glass noodles
• 500 g Brussels sprouts
• 1 carrot(s)
• 1 bell pepper(s), red
• 4 spring onions
• 2 garlic cloves
• 2 tbsp lime juice
• 3 tbsp soy sauce
• 1 tsp chili paste
• 1 tsp ginger powder
• 1 tsp agave syrup
• 1 bunch Thai basil
• 2 tbsp sesame oil for frying
• 100 ml hoisin sauce
• 100 ml grapefruit juice
• 2 tbsp peanut butter
• 2 tbsp sweet chili sauce
• 2 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan

Combine the dip ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer for 5-10 minutes. Remove the pan from the heat and set aside. Pour boiling water over the glass noodles, let stand for 5 minutes, and drain. Cut the noodles into small pieces using scissors or a knife and stir in 1 tablespoon of soy sauce. Finely chop the Brussels sprouts and garlic, slice the spring onion, and finely dice the remaining vegetables. Heat the sesame oil in a pan. Sauté the garlic for 1 minute. Add the Brussels sprouts, carrots, and bell peppers and fry for 5-7 minutes. Lightly salt the vegetables. Mix together the lime juice, 2 tablespoons of soy sauce, chili paste, ginger, and agave syrup and stir in. Add the leeks and leave the pan on the heat for another 2 minutes, then set aside and let the contents cool. Chop the Thai basil and stir in. Half-fill a large pan with lukewarm water. Briefly dip a rice paper sheet into the water and, as soon as it begins to soften, place it on a damp kitchen towel or wooden board. Place glass noodles on the bottom third, then some of the contents of the pan. Fold in the bottom of the rice paper first, then the right and left sides. Carefully roll up the filled rice paper and set it aside. Repeat this process until all ingredients are used up. Make sure the rolls aren’t too close together, otherwise they’ll stick together.