spring rolls

Ingredients for 4 servings:

• 1 bell pepper(s)
• 2 carrots
• 1 jar sprouts (mung bean sprouts)
• 3 spring onions
• 1 garlic clove(s)
• 1 chili pepper(s), dried (to taste)
• 2 tbsp soy sauce
• Spice(s) (turmeric, Asian spice mix)
• Oil and 12 sheets of rice paper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Chop the cleaned bell peppers and carrots into sticks, drain the mung bean sprouts, and roughly chop them. Slice the spring onions into thin rings and fry them with the minced garlic and finely chopped chilies in a very little oil. Add the vegetables and season with soy sauce and spices. Briefly soak the rice paper, slice by slice, in warm water. Spread some vegetables on them, fold in the sides, and then roll them up (use egg white to secure them if necessary). Be careful, if the rice paper gets dry, it will stick very firmly to itself (and possibly to the board). If it’s too moist, it will hardly stick at all! Heat oil in a pan and deep-fry the spring rolls for about 5 minutes. Serve with sweet and spicy chili sauce and enjoy!