Spring rolls with crunchy vegetables, red cabbage & peanut sauce
Spring rolls with crunchy vegetables, red cabbage & yellow pepper, peanut sauce
People
For 4Preparation Time
45 minutesWinery Pairing
Mumm 4
Ingredients
- 8 rice sheets
- 1 carrot
- 1 cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 100 g finely chopped red cabbage
- 100 g rice vermicelli
- 1 bunch of cilantro
- 1 bunch of mint
For the peanut sauce:
- 3 tablespoons peanut butter
- 1 tablespoon light soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- Warm water to adjust consistency
Recipe
Preparation steps:
1. Cook the rice vermicelli according to the instructions, then drain.
2. Peel and julienne the vegetables and red cabbage.
3. Dip the rice sheets one by one in warm water until softened.
4. Place a little vermicelli, vegetables, red cabbage, and herbs on each sheet.
5. Roll the sheets tightly to form rolls.
6. Prepare the peanut sauce by mixing all the ingredients, adjusting the texture with a little warm water.
7. Serve the rolls with the sauce
Mumm 4
The crisp freshness of the rolls, enriched by red cabbage and yellow pepper, and the slightly spicy sweetness of the peanut sauce combine with the aromatic complexity and liveliness of Mumm 4 for a refined Asian appetizer / starter.
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