Vegane Frühlingsrollen mit süß-saurer Sauce

Vegan spring rolls with sweet and acid sauce

Juice cure

Ingredients (2 portions):

100g rice paper

250g herbal sideways

½ Chinese cabbage

2 carrots

3 spring onions

200g baby spinach

1 teaspoon ginger powder

1 pinch of chili powder

1 tablespoon of Worcester sauce

2 tablespoons of soy sauce

1 tablespoon of rice vinegar

olive oil



Sweet-acid sauce:


150ml vegetable broth

1 tablespoon of light soy sauce

1 tablespoon of rice vinegar

2 tablespoons of tomato paste

1 clove of garlic




  1. First clean the herbal sideways and halve
  2. Now wash the vegetables and cut them down
  3. First put the mushrooms in a pan with a little oil and fry briefly.
  4. Gradually add all other ingredients and fry everything on well
  5. Finally, add the soy sauce, vinegar and the Worcester sauce and stir in everything well
  6. Take the pan off the stove and set aside
  7. Now soak briefly the rice paper on a plate covered with water
  8. If the rice paper is soft then you can fill it with the mass and form into a roll
  9. Place the spring rolls on a baking sheet lined with baking paper and push them into the oven preheated at 200 ° C for 25-30 minutes
  10. Meanwhile, bring the ingredients for the sauce to a boil in a sauce and simmer on a small flame until a thick mass has formed
  11. Pour the sauce into a container and set aside until the rollers come out of the oven
  12. When the spring rolls are ready, only serve on a plate and to put the sweet and acid sauce
  13. Enjoy your meal!

Nutritional values ​​(per serving):

170 kcal

36g carbohydrates

4G protein

2.5g fat

Recipe video:

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