Vegetarian summer rolls vegetarian

Preparation – 10 minutes

Rinse the pepper, lettuce and cucumber. Peel the carrots and remove the seeds from the pepper and cucumber. Cut the carrots, cucumber and pepper into thin strips (julienne).

Cut the lettuce into small pieces and slice the spring onions into thin rings. Chop the clove of garlic and the red chilli (with or without seeds) as finely as possible.

Grate a piece of fresh ginger into a bowl, and mix with the soy sauce, mirin (rice wine), garlic and red chilli. You have now made a delicious dipping sauce. 

Finishing the vegetarian summer rolls – 15 minutes

Fill a large bowl with lukewarm water. Then, 1 by 1, briefly place the rice sheets in the water. Between 5 - 10 seconds will be long enough, just until the rice sheets become transparent.

Place a rice sheet on a chopping board and lay the sliced vegetables in the centre. Don't add too much filling, as the summer roll needs to be rolled up and sealed.

Fold the rice paper to make a roll, first folding the sides inwards and then rolling the rice sheet closed towards the top. Repeat for the remaining rice sheets.

Serve the vegetarian summer rolls with the dipping sauce. Enjoy your meal!