Vegetable Spring Roll
1 serving
15 minutes
Vegetable spring roll is a light and exquisite dish of Pan-Asian cuisine that captivates with its freshness and harmony of flavors. Its roots lie in Vietnamese traditions, where rice paper serves as the base for treats filled with crunchy vegetables and herbs. This version of the spring roll is a symphony of textures: juicy cucumbers and carrots, creamy cheese, spicy green onions, and aromatic arugula create a pleasant balance. The light aftertaste of black pepper highlights the richness of the ingredients, while soy sauce adds an Eastern touch. A wonderful choice for those who appreciate healthy and refined dining. Ideal for a light snack or an elegant appetizer at a party.
1
Peel the cucumber and carrot.
- Carrot: 25 g
- Cucumbers: 50 g
2
Chop the carrot into thin sticks.
- Carrot: 25 g
3
Do the same with the cucumber.
- Cucumbers: 50 g
4
Cut the arugula in half.
- Rocket (arugula): 5 g
5
Cut the green onion stalks into lengths of about 7-10 cm.
- Spring onion: 5 g
6
Tear the green part of the Beijing cabbage into long pieces.
- Napa cabbage (pak choi type): 20 g
7
Soak the rice paper in drinking water for a few seconds and place it on a flat surface.
- Rice paper: 1 piece
8
Lay out the Beijing cabbage, onion on the edge, and spread with cottage cheese. Add pepper.
- Napa cabbage (pak choi type): 20 g
- Spring onion: 5 g
- Cream cheese (curd cheese spread): 2 tablespoons
- Ground black pepper: to taste
9
Add greens, cucumbers, and carrots.
- Rocket (arugula): 5 g
- Cucumbers: 50 g
- Carrot: 25 g
10
Wrap the paper with filling into a roll.
11
Cut in half with a wet knife and serve with soy sauce.
- Soy sauce: to taste