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Ingredients
Rice Paper Vegetable Wraps with Pineapple Chutney
- For the chutney
- 250 grams Pineapple
- 1 Orange
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 Tbsp brown sugar
- 1 tsp Curry powder
- soy sauce
- cayenne pepper
- For the wraps
- 10 leaves Rice paper
- 4 scallions
- 200 grams Napa cabbage
- 1 yellow Bell pepper
- 2 carrots
- 1 tsp freshly grated ginger
- 1 Tbsp freshly chopped cilantro
- 2 Tbsps Peanut oil
- 100 grams soybean sprout
- salt
- light soy sauce
For the chutney, cut the pineapple into cubes. Peel the orange and cut into segments. Collect the juice from the remaining pulp. Peel the onion and garlic and chop finely. Sauté in hot oil until translucent. Sprinkle with the sugar, caramelize, stir in the curry and pour in 100 ml (approximately 1/2 cup) water and the orange juice. Simmer, stirring occasionally until thickened, about 10 minutes. Add the orange segments and season with soy sauce and cayenne pepper, then let cool.
For the wraps, soak the leaves according to package directions and pat dry. Rinse and trim the scallions and cut into thin rings. Rinse and trim the cabbage and cut into fine strips. Peel the carrots and grate. Mix the vegetables with ginger and cilantro and fry in hot oil for 2-3 minutes. Season with salt and soy sauce and spread the mixture on the center of each rice paper sheet. Turn in the sides and roll up tightly. Serve with the chutney in dipping bowls.
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.6 g | (25 %) |