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Veggie spring rolls

Vegetarian spring rolls with a twist!

Vegetarian Vegan Detox Public
Course: Main course
Preparation time: 30 minutes
Energy: 227 kcal / serving

Instructions

  • 1.   Prepare all the ingredients for the recipe on a tray. Step 2:
  • 2.   Prepare the Suzi Wan® vermicelli according to the instructions on the package. Step 3:
  • 3.   Peel the beetroot and cut it into very thin slices. Grate the carrots and red cabbage. Slice the avocados. Wash and dry the lettuce leaves. Step 4:
  • 4.   Prepare a bowl of warm water and a damp towel to use as a work surface. Dip the rice paper wrappers in the warm water (one at a time) and drain them on the towel. Place some grated cabbage and grated carrots on one end of the rice paper wrapper. Step 5:
  • 5.   Add some Suzi Wan® vermicelli. Step 6:
  • 6.   Add avocado slices with a leaf of coriander, mint, or basil on the other end of the wrapper. Step 7:
  • 7.   Fold the edges of the wrapper to cover the filling. Step 8:
  • 8.   Then roll it gently. Step 9:
  • 9.   Tighten as you roll. Prepare the remaining spring rolls, varying the vegetables according to your taste. Step 10:
  • 10.   Combine the juices and sesame seeds to make the sauce.

Ingredients for servings

  • 150 g of carrot
  • 150 g of red cabbage
  • 50 g of rice vermicelli
  • 2 avocados
  • 1 raw red beet
  • 1 lettuce
  • 8 rice paper sheets
  • 2 tablespoon of soy sauce
  • 2 tablespoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 garlic clove
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of sesame seed

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    227 kcal
    11 %
  • Fat
    15,47 g
    22 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    15,71 g
    6 %
  • of which sugar
    ?
    ?
  • Protein
    3,87 g
    8 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.