Vegetarian Summer Rolls

Vegetarian Summer Rolls

4.5 4 ratings

Prep. 45 min

Total 1 h

4 portions

Ingredients

rice vermicelli
70 g
water
500 g
vegetable oil
1 tsp
carrot
80 g
red pepper cut in 2 wedges
80 g
red radishes
50 g
red cabbage thickest part of the core removed, in 1 wedge that fits in feeder
100 g

Chilli Sauce

water
90 g
Korean chilli paste (gochujang)
30 g
harissa paste
soy sauce
90 g
caster sugar
30 g

Finalisation

spring roll rice paper (Ø 22 cm)
8 sheets
water, warm for softening rice paper
green lettuce leaves (approx.10 cm x 15 cm)
8
fresh beansprouts
50 g
fresh coriander leaves only, roughly chopped
8 sprigs
fresh mint leaves only, roughly chopped
8 sprigs

Difficulty

medium

Nutrition per 1 portion

Sodium 1700 mg

Protein 8 g

Calories 957 kJ / 229 kcal

Fat 3 g

Fibre 6.7 g

Saturated Fat 0.4 g

Carbohydrates 44 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Thermomix® Cutter 27 Recipes
UK and Ireland

You might also like...

Meatballs in Tomato Sauce

1 h 10 min

Beef and Olive Meatballs with Spaghetti

40 min

Cold and Flu Tea Bombs

6 h 25 min

Spiralized Cold Korean Cucumber Salad

25 min

Roasted Potato Salad

1 h

Rustic Spice Mix for Bread

5 min

Sticky Toffee Puddings (Metric) (TM6)

1 h

Chinese Five Spice Powder

10 min

Tonkatsu with coleslaw, wasabi and dill dressing, potato wedges

50 min

Pineapple Chicken Malvani Curry

30 min

Thai burgers

30 min

Chicken Satay with Peanut Sauce

2 h 30 min