Rainbow spring rolls vegan

Preparation – 30 minutes

Fill a medium-sized pan with water and bring it to a boil. Meanwhile, remove the tips of the green beans.  

Wash the cucumber and cut it into long slices. Peel the carrots and slice them in a similar manner.  

Cook the green beans in the boiling water until they are al dente, then plunge them into an ice bath - or cool them down under running water. Place the glass noodles in warm water and rinse them with cold water once they have softened.  

Remove the peel of the fresh ginger with a spoon, then peel the garlic cloves. Grate both of them finely and whisk them together with some sesame oil, honey, soy sauce and the juice of half a lime.

Finish the rainbow spring rolls – 20 minutes 

Fill a large bowl with lukewarm water and dip the rice sheets into it, +/- five or ten seconds to properly soften.  

Put a sheet of rice paper on a cutting board. Carefully stack the carrot, red cabbage, green beans, and cucumber in the middle, followed by the glass noodles to finish the small pile.  

Be careful: you still need to be able to close the roll, so do not overfill it. Fold the rice sheet in the way you would make a lumpia: you begin with folding the sheet over the little mound of fillings. Next, fold both outside parts inwards so you can pack everything into a tightly rolled package.  

Repeat this with the other sheets of rice. Sprinkle some sesame seeds on top and serve them with the dipping sauce – enjoy!