Low-protein Recipe

Vietnamese Spring Rolls

These Vietnamese spring rolls are light, fresh, and packed with flavor. They are ideal as a healthy snack, light lunch, or refreshing appetizer. Thanks to the low-protein ingredients, they fit into a low-protein diet. A colorful and simple dish for any time of the day.

Category: Low-protein
Preparation time: 30 min

Ingredients

4 Servings

Filling:

4 small sheets of rice paper (16 cm diameter)
½ bunch of cilantro
½ bunch of mint
1 sachet of fish substitute (Taranis)
100ml water
Allergen-free cooking spray (Bebo culispray)
1/8 White cabbage
½ Mango
1/3 Cucumber
1/3 Red bell pepper
2 Spring onions

Sauce:

1 tablespoon sesame oil
1 tablespoon Prodia honey-flavored sandwich spread
Pinch of chili powder or chili flakes
3 tablespoons lime juice

Marinade:

2 tablespoons soy sauce
2 tablespoons lime juice

Preparation

Wash the white cabbage, shred it finely, and mix with the ingredients for the marinade.
Mix the fish substitute with the water and let it firm up for a few minutes. Shape into narrow sausages with wet hands.
Heat a pan with some allergen-free cooking spray and fry the sausages for about 3 minutes. Add a few drops of lime juice at the end.
Cut the cucumber, bell pepper, and mango into fine julienne strips. Pluck the mint leaves and wash the other herbs.
Mix all the ingredients for the sauce in a small bowl.
Soak a rice paper sheet in lukewarm water for about 30 seconds and place it on a clean, damp tea towel.
Place some herbs, vegetables, and a fish sausage on the rice paper. Leave enough space on the sides.
Fold the sides inward and roll the rice paper up tightly.
Cut the spring rolls into pieces of about 3 cm and place them on an appetizer spoon. Finish with half a teaspoon of sauce.