These Vietnamese spring rolls are deliciously light and refreshing, perfect as a healthy snack or light meal. Because they are low in protein, they are suitable for people following a low-protein diet.
Ingredients
4 Persons
Filling:
- 4 small sheets of rice paper (of 16 cm diameter)
- ½ bunch of cilantro
- ½ bunch of mint
- 1 bag of fish substitute (Taranis)
- 100ml of water
- Bebo culispray
- 1/8 White cabbage
- ½ Mango
- 1/3 Cucumber
- 1/3 Red bell bell pepper
- 2 Spring onions
Sauce:
- 1 tablespoon of sesame oil
- 1 tablespoon honey-flavored sandwich spread (Prodia)
- Pinch of chili pepper or chili flakes
- 2 tablespoons of soy sauce
- 3 tablespoons of lime juice
Marinade:
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
MATERIAL
- 2 bowls
- Wide deep plate or wide pan (for soaking rice sheets)
- Pan
- Knife and cutting board
- Clean tea towel
- 8 aperitif spoons
Preparation
Wash and thinly slice the white cabbage. Mix the white cabbage together with the marinade ingredients in a deep dish. Mix the fish substitute with the water. Let set for a few minutes. With wet hands, form narrow sausages. Heat a pan and spray with the culispray so that the whole pan is covered with grease. Fry the sausages for 3 minutes and add a few drops of lime juice at the end.
Clean the cucumber and bell bell pepper and cut into fine julienne. Peel half the mango and also cut into fine julienne. Wash the herbs and pick the leaves off the mint. Mix everything for the sauce in a bowl.
Take a bowl of lukewarm water and soak a rice skin for 30 seconds. Place the sheet on a clean damp tea towel (the sheet will stick faster on a plate). Now you can fill the sheets. Be sure to leave enough room on the sides and don’t use too much filling. It rolls easier if you place the stuffing as shown, so under half and with about 5cm space on the sides.
Start with some herbs, top with vegetables and finish with the fish sausages. Fold one side of the rice sheet over the filling and fold the sides inward (envelope shape). Roll up further and place on a plate.
Cut the spring rolls into rounds about 3 cm thick and place in an appetizer dish. Add half a teaspoon of the sauce.
Source: Revogan