VEGETARIAN SPRING ROLLS WITH CHIOGGIA BEET
time 30 minutes
wet kitchen towel
ingredients for 4 servings
1 red cabbage
1 Chioggia beet
500 g sushi rice
12 rice paper wrappers
a handful of salted peanuts
1 tablespoon of rice vinegar
1 tablespoon of sugar
a handful of mint leaves
sweet and/or salty soy sauce
remove the outer leaves and the stem from the red cabbage. cut it into four parts and then into small pieces. wash and peel the Chioggia beet and cut into very thin slices, preferably using a mandolin. wash the scallions and trim off the root end, remove the outer leaf and slice into small rings.
cook the sushi rice according to the instructions on the package. mix in 1 tablespoon of rice vinegar and 1 tablespoon of sugar. chop the salted peanuts into very small pieces.
take a rice paper wrapper, wet it with lukewarm water and put it on a wet kitchen towel. fill it with a tablespoon of sushi rice, a few pieces of red cabbage, 3 slices of Chioggia beet. Top with some mint leaves, scallion rings, and peanuts.
ready to be rolled!
first, fold the right and left sides inward. then, fold the bottom side up, roll it under the filling and tighten it. tightly roll the spring roll all the way up and close it by a sticking the rice paper wrapper together.
repeat this for all the spring rolls (2-3 per person). serve with sweet and/or salty soy sauce.
for a non-vegetarian option, you could add cooked scampi to the recipe!