Vegetarian rice leaf lilies

Name: vegetarian rice leaf lilies
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 75 g salted peanuts; 1 small red onion; 10 g fresh coriander; 100 ml Thai sweet chili sauce; 2 el tap water; 1 lime; 80 g Mihoen; 200 g winter carrot; 2 el Japanese soy sauce; 100 g fresh sugarsnaps; 12 rice skin; 15 g fresh fresh mint only the leaves

Vegetarian Vietnamese summerolls with peanuts, sugarsnaps and noodles.

Ingredients

Kitchen Stuff

1 food processor

Directions

Finely chop the peanuts and put them in a bowl. Chop the onion as finely as possible and add to the peanuts.
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.
Prepare the noodles in water with salt according to the instructions on the package. Rinse cold and put in a bowl.
Grate the carrot finely in the food processor. Put in a bowl and mix in the soy sauce.
Cut the sugar snaps into strips in length. Boil for 1 minute in some water. Drain and rinse cold. Put in a bowl.
Fill a dish or deep plate halfway with lukewarm water. Soak a rice skin 20 sec. and lay on a clean shelf or worktop.
Put a mint leaf torn in pieces in the middle of each sheet with the rest of the coriander.
Put some carrot, noodles, sugars and some of the rest of the peanuts.
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.
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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