Share with friends · vegan

Spring into Summer Rolls

Little love wraps

Eat as you like

Flavours: 3 tbsp miso paste, ½ tbsp tahini, 1 tbsp rice wine vinegar, garlic clove, pepper

Bulk: 400g grated carrot, 200g peeled sweet potato, small red onion, 200g beansprouts, a few spring onions, a few mushrooms, dry rice paper wraps

Jazzy: sprinkle some toasted sesame seeds on top

Store: keep filling in fridge for a few days

Lets cook: start by peeling the sweet potato and cutting into very small chunks. Boil them and start slicing and dicing the onion and grating the carrot. Add the onion, crushed garlic and carrot to a frying pan and heat in a little oil on medium heat for a few minutes. By now, the potato should be a little softer. Drain and add with the other veggies. Mix the miso paste with rice wine vinegar, tahini and season with pepper along with 5 tbsp water until it is smooth. Add the frying pan and stir fry for another 7 minutes. Next, add the beansprouts for around 5 minutes. Add more water if it starts to get too dry. Once all the veggies are soft, remove from the heat. Add some warm water to a shallow bowl, or plate, and add one rice paper wrap. Leave in the water for around 30 seconds until soft. Place on a plate and add a few spoons of the filling. I also added some thinly sliced raw mushroom and sliced spring onion to each wrap. Then fold the sides around the filling so it is secure and flip over! One down, many more to go! Make as many as you like then much away  cutefacenobackground

I though this filling would also go very well with rice, noodles or even chilled as a salad topper!

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