Summer rolls with peanut sauce

Ingredients for 2 servings:

• 6 sheets of rice paper
• 100 g glass noodles or vermicelli
• ½ cucumber(s)
• 2 m.-large carrot(s)
• 1 avocado(s)
• 1 small pak choi
• some mint and/or coriander (fresh)
• 1 clove(s) garlic
• 1 small onion(s)
• 1 tsp, heaped curry paste
• 3 tbsp peanut butter
• 1 can coconut milk
• some soy sauce
• some sesame

Instructions

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

vegetarian

First, bring a pot of water with a few drops of soy sauce to a boil and cook the glass noodles according to the instructions. Then drain and let cool slightly. Cut the cucumber, carrots, and avocado into equal-length strips, about 1/2 finger wide and 1 finger long. Remove the stem from the bok choy and cut it lengthwise into strips. Then, gather a large board and a deep plate or bowl of lukewarm water. Soak a sheet of rice paper in the water for 30-60 seconds, then place it on the board. Arrange the glass noodles in the center and arrange the vegetables along the noodles. Finally, top with some cilantro and/or mint. Now, roll up: Starting with the bottom of the rice paper, press down firmly, fold in the ends halfway through, and then finish rolling. Don’t overfill. For an evening with guests, you can also make the rolls at the dining table, allowing everyone to fill them according to their own taste. For the peanut sauce, heat a little oil in a small saucepan or casserole dish over medium heat. In the meantime, finely chop the garlic and onion and briefly fry in the oil until translucent. Then add a good teaspoon of curry paste (color to taste) and fry briefly. If you like it spicy, you can also sauté a chili. Remove the pot from the heat, deglaze the contents with a little soy sauce, add peanut butter and return the pot to the heat while stirring. Reduce the heat. Now gradually stir in the coconut milk until the desired consistency is reached. The sauce should flow slowly from the spoon and not be runny. Finally, season to taste with curry paste and soy sauce. Sprinkle with sesame seeds. Enjoy the summer rolls with the sauce. Tip: The summer rolls can be filled with any filling. Sprouts, Japanese omelette, tofu or chicken are also very tasty.