Vegan quick summer rolls

Ingredients for 2 servings:

• 100 g salad (Asian salad, pickled), vegan
• 80 g glass noodles
• 3 tbsp soy sauce
• 3 tsp coriander leaves
• 4 sheets of rice paper
• 1 handful of peanuts
• 6 tbsp sweet chili sauce
• 3 tbsp water (pickling water), from the Asian salad

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

for a little hunger between meals

Pour hot water over the noodles and let stand for 5 minutes. In the meantime, drain the Asian salad and reserving the soy sauce. Chop the coriander and peanuts. Drain the glass noodles, rinse with cold water, and mix them with the soy sauce in a bowl. In a second bowl, mix the Asian salad and coriander. Fill a large pan with lukewarm water and briefly soak a sheet of rice paper. Place the sheet on a cutting board and add a spoonful of noodles, Asian salad, and peanuts to the center, one after the other. Roll up from the back, fold in the sides from the center, and continue rolling. Repeat with the remaining sheets. Finally, mix the sauce ingredients and serve with the summer rolls.