Indian spring rolls with rice

Ingredients for 1 servings:

• 3 carrots
• 1 large pak choi
• 100 g sprouts (sprout mix)
• 20 g ginger root
• 50 g almonds and cashews, mixed, total 50 g
• 2 garlic cloves
• 2 spring onions
• 3 tbsp soy sauce
• olive oil
• Chili sauce (hot chili sauce)
• 1 tsp, heaped spice mix, made from turmeric, cumin, chili powder, total 1 tsp
• 1 serving of brown rice
• 6 sheets of filo pastry or yufate
• Curry ketchup

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

simple, spicy, vegan

Cook the rice according to the package instructions. For the spice paste, chop the nuts, garlic, and ginger in a food processor. Mix with 2 tablespoons of soy sauce. Stir in the spices and a little hot chili sauce. Wash the carrots, spring onions, and pak choi, cut into fine strips, and chop in a food processor. Sauté the vegetables and sprouts in 1 tablespoon of hot olive oil. Stir about half of the spice paste into the vegetable stir-fry. Add 1 tablespoon of soy sauce and reduce. Brush 3 sheets of filo pastry with a little oil. Place another sheet on each sheet and spread thinly. Place 3 heaped tablespoons of the vegetable stir-fry mixture into each corner of the pastry sheet, leaving a little space between them. Fold over a small corner, tuck in the sides, and roll up tightly. You should have about 1/4 of the vegetables left over. Bake for about 20 minutes at 180°C, until the rolls are evenly golden brown. When they crackle, bubble, and smell good, they’re done. Mix the cooked rice with the remaining spice paste and the leftover stir-fried vegetables. Mix curry ketchup with hot chili sauce to taste and use as a dip. Serve with a simple lamb’s lettuce salad with seasonal vegetables or some pineapple.