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Vegetarian Summer Rolls

Vegetarian Summer Rolls
4.3 3 rating
Prep. 45 min
Total 1 h
4 portions
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Ingredients

  • rice vermicelli
    70 g
  • water
    500 g
  • vegetable oil
    1 tsp
  • carrot
    80 g
  • red pepper cut in 2 wedges
    80 g
  • red radishes
    50 g
  • red cabbage thickest part of the core removed, in 1 wedge that fits in feeder
    100 g
Chilli Sauce
  • water
    90 g
  • Korean chilli paste (gochujang)
    30 g
    harissa paste
  • soy sauce
    90 g
  • caster sugar
    30 g
Finalisation
  • spring roll rice paper (Ø 22 cm)
    8 sheets
  • water, warm for softening rice paper
  • green lettuce leaves (approx.10 cm x 15 cm)
    8
  • fresh beansprouts
    50 g
  • fresh coriander leaves only, roughly chopped
    8 sprigs
  • fresh mint leaves only, roughly chopped
    8 sprigs

Difficulty

medium

Nutrition per 1 portion

Sodium 1700 mg
Protein 8 g
Calories 957 kJ / 229 kcal
Fat 3 g
Fibre 6.7 g
Saturated Fat 0.4 g
Carbohydrates 44 g

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