Preparation time: 20-40 min
Difficulty: medium
Ingredients:
1 pack of rice papers
200 g carrots
200 g fresh beetroot
100 g kohlrabi
3 white cabbage leaves
3 red cabbage leaves
1 green bell pepper
1 red pepper
2 avocados
2 cups fresh sprouts
5 tbs peanut butter
1 tsp shoyu soy sauce
1 tsp ground smoked paprika
First, prepare the vegetables. Finely grate the carrots, beets, and kohlrabi then cut the cabbage and the pepper into thin strips (you can also use a mandoline slicer), and cut the avocadoes into 1 cm thick slices.
Soak the rice paper under running water and place it on a damp, clean kitchen cloth. Place a little bit of each vegetable on one half of the paper so the paper softens a bit. Make sure you leave 2 cm of space on both sides. First, close from both sides, and then roll like a crepe from the stuffed part to the empty part. Do this with all of the rice paper.
Prepare a dipping sauce. Mix the peanut butter, shoyu, red paprika, and 10 spoons of water in a blender. The sauce should have a creamy texture.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
