Vegetable Rolls in Rice Paper
Healthy, because
Even smarter
Perfect as a snack or light Asian dinner: These summer rolls are great with lots of vegetables. Zucchini is a top supplier of iron, while carrots contribute plenty of beta-carotene. In addition, celeriac has a stimulating effect on the entire digestive system thanks to the many terpenes (bitter substances).
You can buy rice paper in the Asian shop. The sheets are made from rice flour and have hardly any taste of their own. Great, because this way the taste of the delicious coated ingredients is not distorted. Thanks to the rice paper coating, the food can also be eaten easily and comfortably by hand.
Ingredients
- Ingredients
- 2 small Zucchini
- 3 carrots
- 200 grams Celery root
- 1 Tbsp lemon juice
- 1 handful fresh mint
- 1 handful Chives
- 6 Rice paper
- 4 Tbsps olive oil
- Leeks (for garnish)
- 100 milliliters soy sauce
Preparation steps
Rinse zucchini, trim, cut in half and cut into thin strips. Peel carrots, halve and cut into thin sticks. Peel celery and cut into thin sticks. Mix zucchini, carrots and celery in a bowl with lemon juice. Divide vegetable mixture into 12 portions.
Rinse mint, shake dry and pluck leaves from branches. Cut 3-4 leaves into thin strips. Rinse chives, shake dry and cut into rolls. Soak rice paper in a bowl of cold water and let rest on a tea towel for about 1-2 minutes.
Fold each rice paper in half, cover with 1 portion of vegetables and a few mint leaves. Firmly roll rice paper around vegetables. Drizzle vegetable rolls with olive oil and sprinkle with chives. Sprinkle with mint strips and garnish with chives. Serve with soy sauce as a dip if desired.
