Spring roll with vegetables

1 serving

10 minutes

Vegetable spring rolls are a light and exquisite dish of Chinese cuisine, embodying freshness and harmony of flavors. It has ancient roots and was traditionally prepared to signify the arrival of spring when nature awakens to new life. The crispy rice paper gently wraps juicy vegetables—cucumbers, kohlrabi, tomatoes, and zucchini—adding pleasant freshness and subtle sweet notes to each bite. Mayonnaise and Thai sweet sauce add tenderness and a hint of spiciness, while caramelized onions provide noble depth of flavor. This roll is an ideal choice for a light snack or an elegant appetizer on a festive table.

Energy value per serving

• Calories: 62.8
• Proteins: 1.3g
• Fats: 2.1g
• Carbohydrates: 10.5g

Ingredients

• Rice paper: 10 g
• Cucumbers: 5 g
• Tomatoes: 12 g
• Kohlrabi: 5 g
• Onion: 3 g
• Zucchini: 20 g
• Mayonnaise: 3 g
• Sweet Thai Sauce: 3 g

Cooking steps

1. Prepare the sauce (10 g): mix green apple, mayonnaise, and Thai sweet sauce. Caramelize the onion in a pan.

   Required ingredients:

   • Mayonnaise: 3 g
   • Sweet Thai Sauce: 3 g

2. Rice paper is coated with sauce.

   Required ingredients:

   • Rice paper: 10 g

3. All ingredients are placed in rice paper and wrapped.

   Required ingredients:

   • Cucumbers: 5 g
   • Tomatoes: 12 g
   • Kohlrabi: 5 g
   • Onion: 3 g
   • Zucchini: 20 g