Vegetable spring rolls with nut curry sauce

Ingredients

• Rice paper
  30 g

  101 kcal
• Red cabbage
  80 g

  21 kcal
• Carrot
  60 g

  19 kcal
• Cucumber
  60 g

  8 kcal
• Peanut butter
  40 g

  235 kcal
• Soy sauce
  15 g

  8 kcal
• Curry powder
  3 g

  10 kcal
• Lemon juice
  10 g

  3 kcal
• Water
  40 g

  0 kcal

Preparation Steps

1. Thinly shred the red cabbage and cut the carrot and cucumber into fine matchsticks.
2. Dip the rice paper sheets briefly in warm water, fill with the julienned vegetables, and roll tightly into spring rolls.
3. For the dipping sauce, whisk together peanut butter, soy sauce, lemon juice, and curry powder, thinning with warm water until smooth and creamy. Serve with the spring rolls.