These vegetable rolls are not fried, the vegetables are fresh and crunchy without any extra ingredients and the sauce is full of good bacteria!
Another option is to fry the amount of sliced vegetables from the recipe with a little sesame oil with the addition of salt and spices as desired and then fill the rice paper. Then the vegetables will be softer.
Whichever option you choose, a tasty snack is guaranteed.
Ingredients and preparation steps
For the rolls
- 2 packs of 12-sheet rice paper (for 12 rolls)
- 1 smaller red pepper or half larger
- 1 cucumber
- 1 small head of lettuce
- 2 smaller or one larger carrot
- 1 small head of purple cabbage
For the sauce
- 4 tablespoons of tahini spread
- 1 tablespoon of apple cider vinegar
- 1 spoon of freshly grated ginger
- 1 tablespoon of tamari
- 1 clove of garlic, chopped
- 2 tablespoons of water kefir or water
- ¼ teaspoon of salt
Cut all the vegetables into strips about 1/2 cm thick and about 5 cm long.
Use rice paper according to the instructions on the package.
I used 2 rice paper for one roll.
I wrapped a small leaf of lettuce in the first rice paper with a couple of strips of carrot, cucumber, paprika and purple cabbage.
Then I wrapped the roll once more in another rice paper.
After making the rolls, add all the sauce ingredients to a blender and blend into a uniform mixture. For a thinner sauce, add more water kefir or water. Try a little sauce and add more salt if needed.
Serve the sauce with stuffed rolls and enjoy the flavors!
