It's a sunny, hot and still weekend. There was absolutely no desire in me to add more heat to the kitchen, so I had to figure out something light and refreshing for my dinner menu. Refreshing, raw, no-baking, no-frying, just cut the veggies and roll!
Spring Rolls
1/2 small cabbage
6 carrots
1 onion
250 g sprouts
1 red pepper
1 chili
1 thumb-size ginger
1 pot of fresh basil
Peel carrots and grate them into small stripes. Chop the chili, grate the ginger and cut the sprouts. Cut the remaining vegetables into thin stripes. Place the rice paper sheet into hot water for 20 seconds and transfer it on a wooden surface. Place the veggies and 3-4 basil leaves on a rice paper and roll.
Serve with soya and sweet chili sauce.
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