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Carole Moritz
Vegetarian rice leaf lilies
Vegetarian Vietnamese summerolls with peanuts, sugarsnaps and noodles.
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Ingredients
Directions
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Finely chop the peanuts and put them in a bowl. Chop the onion as finely as possible and add to the peanuts.
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Slice the coriander and add together with the chili sauce and the water. Squeeze out the lime, add the juice to the dip and stir.
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Prepare the noodles in water with salt according to the instructions on the package. Rinse cold and put in a bowl.
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Grate the carrot finely in the food processor. Put in a bowl and mix in the soy sauce.
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Cut the sugar snaps into strips in length. Boil for 1 minute in some water. Drain and rinse cold. Put in a bowl.
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Fill a dish or deep plate halfway with lukewarm water. Soak a rice skin 20 sec. and lay on a clean shelf or worktop.
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Put a mint leaf torn in pieces in the middle of each sheet with the rest of the coriander.
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Put some carrot, noodles, sugars and some of the rest of the peanuts.
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Make sure the filling has the shape of a sausage of 7 x 3 cm. Fold the rice sheet over the filling, fold the sides inwards and roll up.
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Make 11 rice skin lilies. Serve with the dip. Yummy! .
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Nutrition
345Calories
Sodium38% DV915mg
Fat15% DV10g
Protein18% DV9g
Carbs18% DV53g
Fiber16% DV4g
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