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Ingredients
2
Servings
10 Spring roll leaves
1 planted.chicken Green Peppers & Lime by Tim Raue
35 g lettuce
50 g green peppers, in strips
40 g red peppers, in strips
10 slices pickled jalapeño
1/4 bunch mint
1/4 bunch chervil
canola oil salt
Pickled radish:
150 g radish
150 ml apple cider vinegar
125 g sugar
100 g water
10 g salt
Lemon yogurt:
120 g vegan natural yogurt
30 g vegan mayonnaise
1 tbsp lemon juice
1/4 lemon, grated
1 pinch of salt
Preparation
1
Peel radish, slice thinly and place in a small bowl with the other ingredients, stir and let sit for about 20 minutes.
2
Wash lettuce and cut out with a round cookie cutter (approx. 8cm diameter) (alternatively cut round pieces by hand).
3
For the lemon yogurt mix all ingredients together
4
Heat a little canola oil in a frying pan, planted.chicken fry for about 3-5 minutes until golden brown, season with a pinch of salt.
5
Cover work surface with plastic wrap.
6
Rolls
Soak 1 rice paper at a time in cold water for about 10 seconds, then place on work surface. First place lettuce leaf in the middle, then planted.chicken, spread pepperoni strips, radish, jalapeño and herbs on top. Drizzle lemon yogurt on top and close buzzer roll. Put Green Paprika & Lim sauce in a separate bowl for dipping.
Soak 1 rice paper at a time in cold water for about 10 seconds, then place on work surface. First place lettuce leaf in the middle, then planted.chicken, spread pepperoni strips, radish, jalapeño and herbs on top. Drizzle lemon yogurt on top and close buzzer roll. Put Green Paprika & Lim sauce in a separate bowl for dipping.
