Type: Main course / Appetizer
Preparation time: 20 min
Cooking time: 25 min
Servings: 4 people
Ingredients
- 50 g Germline organic Alfalfa & Arugula sprouts
- 8 rice paper sheets
- 50 g rice vermicelli
- 2 sweet potatoes
- 1 carrot
- 2 zucchinis
- A drizzle of olive oil
- A drizzle of lemon juice
- Peanut butter for the sauce
Preparation
- Preheat the oven to 180°C (350°F).
- Cut the sweet potatoes, carrot, and zucchinis into sticks.
- Drizzle them with a little olive oil and lemon juice.
- Bake for 25 minutes, until the vegetables are tender.
- Rehydrate the rice vermicelli for 5 minutes in boiling water, then drain.
- Quickly dip a rice paper sheet in water to soften it.
- Place a few roasted vegetables, some vermicelli, and a generous amount of sprouts in the center.
- Fold in the sides, then roll up gently.
- Repeat with the remaining rice paper sheets.
Tip
Serve the rolls with a sauce made from peanut butter, slightly thinned with a little water.
