Ingredients
2 carottes
1/2 cucumber
A handful of spinach shoots
Some sprouted seeds
A dozen peanuts
100g de vermicelles de riz
mint & parsley or coriander
2 VG egg rolls (my recipe is already posted on the feed)
For the sauce:
2 tbsp egg roll sauce2 tablespoons of agave syrup
1.5 tbsp of rice vinegar
2 tablespoons of lime
1 tablespoon of sweet soy sauce
2 tbsp sesame oil
1 tbsp water
red pepper (optional)
Etapes
Cut carrots into julienne strips. Mix all ingredients for the sauce and marinate carrots (minimum 2 hours).
Meanwhile, slice the cucumber and chop the spinach.
Cook the rice vermicelli & egg rolls.
In a soup plate, place rice noodles, marinated and drained carrots (keeping the sauce), cucumber, spinach and sprouts. Add sliced egg roll. Sprinkle with parsley/coriander/mint and peanuts. Pour the marinade over the dish and enjoy!