Rice Paper Rolls
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 360 kcal | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 56 g | (37 %) |
Ingredients
- For the dip
- 3 Tbsps Tamarind paste
- 8 Tbsps soy sauce
- Iodized salt
- For the Rolls
- 1 Tbsp Raw cane sugar
- 50 grams roasted Peanuts
- 1 Red chili pepper
- 8 Rice paper (about 20 cm diameter)
- 300 grams Broccoli
- 2 garlic cloves (or garlic chives)
- 4 Red onions
- 50 grams button Mushroom
- 1 tsp Peanut oil
- peppers
- sesame oil
- 2 tsps Sesame seeds
- Peanut oil (for frying)
Preparation steps
For the dip, mix tamarind paste with 4 tablespoons of water until smooth, then knead and rub through a sieve. Stir in 5 tablespoons of soy sauce, salt and sugar.
For the rolls, chop peanuts. Remove chile seeds and finely chop. Mix together. Lay sheets of rice paper on a work surface and moisten with water to soften.
Cut off broccoli florets, peel stems and chop. Finely chop garlic. Cut onions into rings and slice mushrooms. Fry vegetables in hot peanut oil for about 3 minutes. Season with remaining soy sauce, pepper and sesame oil to taste, then add sesame seeds.
Place vegetables in center of rice paper sheets, turn in both sides and roll. Heat oil in a large frying pan, add rolls and fry on all sides until crispy. Serve immediately with dipping sauce.
