Vegetarian spring rolls

Ingredients for 4 servings:

• 20 sheets of rice paper
• 4 servings of tofu
• 50 ml soy sauce
• lemon juice
• 4 carrots
• 2 garlic cloves, or more
• sesame oil
• 1 small Chinese cabbage
• 2 bunch spring onions
• 200 ml water, approx.
• 1 jar sprouts
• Cayenne pepper
• Salt

Instructions

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

Place rice paper in cold water, then spread out on a wet kitchen towel. Cut tofu into approximately 0.5 x 0.5 cm cubes and marinate in a mixture of soy sauce and lemon juice. Sauté grated carrots and squeezed garlic cloves in sesame oil, add finely chopped Chinese cabbage, spring onions, and tofu (without the marinade), and fry briefly. Add approximately 200 ml of water and cook the vegetables until soft, until the water is almost evaporated. Add sprouts and fry briefly, then add the marinade and a little more soy sauce, if desired. Season with cayenne pepper and salt. Place 1-2 tablespoons onto each rice paper, first folding in the bottom corner, then the sides, and roll up, moistening again if necessary to ensure the rolls stick together. Eat raw or fry briefly in sesame oil or heat.