Spring Rolls with Raspberry Dipping Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 50 cal. | (2 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 208 mg | (5 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the sauce
- 3 Tbsps lemon juice
- 3 Tbsps soy sauce
- 2 Tbsps Raspberries
- peppers (from the mill)
- sugar (to taste)
- For the spring rolls
- 8 leaves Rice paper (square or round, about 15 cm or approximately 6 inches)
- 400 grams Red cabbage
- ½ Red paprika
- 1 small shallot
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 75 milliliters Vegetable broth
- 1 carrot
Preparation steps
For the sauce, mix the lemon juice and soy sauce. Crush a few raspberries (leave the rest whole) and add to the sauce. Season with pepper and sugar.
Lay the rice paper sheets between moistened sheets of parchment paper.
For the spring rolls, rinse the red cabbage and cut or plane into very thin strips. Rinse the pepper and also cut into fine strips. Peel the shallots, chop finely and sauté in a pan with hot oil. Add the cabbage, salt and pepper, sauté briefly, then add the broth. Cover and cook for about 10 minutes until al dente. Add the vinegar, stir, and simmer covered for another 5 minutes. Drain the cabbage in a colander.
Peel the carrots and cut lengthwise into strips. Blanch them for about 3 minutes in boiling salted water, depending on the thickness of the strips (they should still have a slight bite) then drain.
About 2 cm (approximately 1/2 inch) from the edge of each rice paper sheet, place a spoonful of cabbage and some carrot strips, and dust with paprika. Fold in the edges, roll from bottom to top and firmly press the seams together. Cut the rolls diagonally and serve arranged on a plate, with the sauce separate for dipping.
