Crunchy veggie spring rolls with sweet & sour sauce with Organic Apple Cider Vinegar

Crunchy veggie spring rolls with sweet & sour sauce with Organic Apple Cider Vinegar

Ingredients

Ingredients for 4 people:

6 round rice paper sheets
1/2 red pepper (approximately 0.25 kg)
1/2 yellow pepper (approximately 0.25 kg)
2 carrots
2 zucchini
A few leaves of salad
1 small piece of purple cabbage
Salt to taste

For the sweet and sour sauce:

50 ml of Carandini Organic Apple Cider Vinegar
100 ml of water
1 teaspoon of cornstarch
1 tablespoon of honey
30 gr of brown sugar
1 teaspoon of soy sauce
1 teaspoon of tomato paste

Directions

Wash the vegetables and cut them à la julienne of the same length. Leave the vegetables raw or sauté them in a pan with a drizzle of oil for a couple of minutes.
Season the vegetables with a pinch of salt.

Wet the rice paper sheets with hot water, one at a time and place them on a work surface. Place the cutted vegetables in the center of each rice paper sheet and close as if it were a package. Repeat the same procedure until all the vegetables are used up.

Cut the rolls in half and arrange them on a serving dish.

Prepare the sauce by dissolving the cornstarch in the water, put the Organic Apple Cider Vinegar and all the ingredients listed in a saucepan and bring to the boil, stirring constantly with a whisk. Let the sauce thicken and remove it from the heat. Allow the sauce to cool. Serve the spring rolls accompanied by the sweet and sour apple cider vinegar sauce.

Enjoy your meal!