Summary

Ingredients

• 100 g salad (Asian salad, pickled), vean
• 80 g lass noodles
• 3 tablespoon soy sauce
• 3 teaspoons coriander greens
• 4 sheets rice paper
• 1 handful peanuts

For the sauce:

• 6 tablespoon sweet chili sauce
• 3 tablespoon water (pickling water), from the Asian salad

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Instructions

1. Pour hot water over the pasta and let it steep for 5 minutes. In the meantime, drain the Asian salad and collect the water. Chop the coriander and peanuts. Drain the glass noodles, rinse with cold water and mix with the soy sauce in a bowl. Mix the Asian salad and the coriander in a second bowl.
2. Fill a large pan with lukewarm water and briefly soak a sheet of rice paper. Place the leaf on a kitchen board and add a spoonful of pasta, Asian seeds and peanuts to the center. Roll in from behind, fold in the sides from the middle and continue rolling. Do the same with the other leaves.
3. Finally mix the sauce ingredients and serve with the summer rolls.