July 06, 2022
Vegan spring rolls with sweet and acid sauce
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
Salt
pepper
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
Salt
pepper
Preparation:
- First clean the herbal sideways and halve
- Now wash the vegetables and cut them down
- First put the mushrooms in a pan with a little oil and fry briefly.
- Gradually add all other ingredients and fry everything on well
- Finally, add the soy sauce, vinegar and the Worcester sauce and stir in everything well
- Take the pan off the stove and set aside
- Now soak briefly the rice paper on a plate covered with water
- If the rice paper is soft then you can fill it with the mass and form into a roll
- 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
- 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
- Pour the sauce into a container and set aside until the rollers come out of the oven
- When the spring rolls are ready, only serve on a plate and to put the sweet and acid sauce
- Enjoy your meal!
Nutritional values (per serving):
170 kcal
36g carbohydrates
4G protein
2.5g fat