Vegetable Nems with Dip
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 Tbsps Peanut oil
- 1 small Leek (washed and cut into thin rings)
- 2 carrots (cut into thin strips)
- 2 cups chinese Cabbage (cut into thin strips)
- 1 ¼ cups shiitake mushrooms (cleaned and quartered)
- 1 ½ cups Mung bean sprouts
- 2 Tbsps chopped Peanuts
- salt
- freshly ground peppers
- 2 Tbsps soy sauce
- ½ tsp Curry powder
- 1 tsp chopped mint
- 4 sheets Rice paper
- 4 Lettuce
Preparation steps
1.
Heat the oil in a wok and stir-fry the vegetables until al dente (retaining a little 'bite'). Add the mung bean sprouts and peanuts and season to taste with salt and the spices. Leave to cool.
2.
Take a shallow bowl a little bigger than the sheets of rice paper and fill with water. Spread a tea towel beside it and have a second tea towel to hand. Immerse the sheets of rice paper in the water, one at a time, and soak for about 1 minute. Then carefully spread out on the tea towel and pat dry with the second towel.
3.
Cover each sheet of softened rice paper with a lettuce leaf and put some of the cooled vegetables on top. Fold two ends of the rice paper rolls over the filling and then roll up from the sides. Fill and roll all the rice paper rolls in the same way.
4.
Dip in soy sauce or a spicy vinaigrette and enjoy.
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