Spring rolls with a vegetable and peanut butter filling

Ingredients for 1 servings:

• 8 sheets of rice paper
• 1 pointed pepper
• 1 small carrot(s)
• 1 small onion(s)
• 1 handful of leek or 1 spring onion
• 1 tbsp peanut butter
• some water, maybe
• some oil, neutral (e.g. sunflower oil)
• 1 pinch of salt
• 1 shot of balsamic vinegar bianco
• possibly soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Suitable for vegetarians and vegans, without meat and other animal products, makes 8 – 10 pieces.

Chop the vegetables well (it’s best to grate the carrot or chop it very finely) and fry them in a little oil. Deglaze with the vinegar (really just a little bit). Then add the tablespoon of peanut butter and mix well with the vegetables, adding a small splash of water if necessary if the peanut butter isn’t spreading too well. Add salt to taste. To soften the rice paper, pour water into a shallow plate. (If you like, you can add a splash of soy sauce.) Briefly soak the paper in it. Place a damp paper towel on a second plate, which will serve as a base for shaping the softened rice paper. Then add 2 teaspoons of the filling, roll it up halfway, fold over the sides, and finish rolling. Repeat until there’s no more filling left. Finally, fry the spring rolls in plenty of oil (don’t fry too many at once in the pan, or they’ll stick together). Enjoy on their own or with sauce, on their own or as a side dish.