What goes better with summer rolls than our Cuts?
Ingredients
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Rice paper
100 g glass noodles
½ cucumber
1 carrot
6-8 shiitake mushrooms
fresh bean sprouts
light and/or black sesame seeds
4-5 spring onions
fresh coriander and mint
peanut sauce
Here's how we do it
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Preparing the ingredients takes the most time with summer rolls - but it's worth it!
The cleaned shiitake mushrooms can be cooked in a steamer for about 15 min or - if you don't have one at home - coated with a little oil and sautéed in a pan.
Cut the carrot and cucumber into fine strips - keyword julienne! Slice the spring onions and arrange all other fresh ingredients in bowls on the table.
Glass noodles are cooked in a flash: pour boiling water over them and let the noodles steep in it for 3-4 minutes.
At the table, it is best to put a plate with warm tap water. There you can cover the rice paper evenly with water and let it soak for about 1 minute. And then you can start rolling and feasting. To do this, place the ingredients in the middle of the rice paper sheet, add a dab of saté sauce on top and roll up the rice paper.
