Summary

Ingredients

• 1 packet rice paper

For the filling:

• 150 g lass noodles
• 500 g Brussels sprouts
• 1 carrot (s)
• 1 red pepper (s)
• 4 spring onion (s)
• 2 cloves garlic)
• 2 tablespoon lime juice
• 3 tablespoon soy sauce
• 1 teaspoon chili paste
• 1 teaspoon ginger powder
• 1 teaspoon agave syrup
• 1 bunch Thai basil
• 2 tablespoon sesame oil for frying

For the dip: (peanut dip)

• 100 ml hoisin sauce
• 100 ml grapefruit juice
• 2 tablespoon peanut butter
• 2 tablespoon sweet chili sauce
• 2 tablespoon soy sauce

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Instructions

1. Mix the ingredients for the dip in a small saucepan and bring to the boil once. Reduce the heat and let the dip simmer for 5 to 10 minutes. Take the saucepan off the stove and set it aside.
2. Pour boiling water over the glass noodles, let them steep for 5 minutes and drain. Chop the noodles with scissors or a knife and stir in 1 tablespoon soy sauce. Chop the Brussels sprouts and garlic, cut the spring onion into slices and dice the remaining vegetables.
3. Heat the sesame oil in a pan. Sauté the garlic for 1 minute. Add the Brussels sprouts, carrots and peppers and cook for 5 - 7 minutes. Lightly salt the vegetables. Mix lime juice, 2 tablespoon soy sauce, chili paste, ginger and agave syrup and stir in. Add the spring onions and leave the pan on the stove for another 2 minutes, then set aside and let the contents cool down. Chop the Thai basil and stir in.
4. Half-fill a large pan with lukewarm water. Briefly dip a sheet of rice paper in the water and, as soon as it starts to soften, place it on a damp kitchen towel or wooden board. First put glass noodles on the lower third, then some of the pan`s contents. First fold in the bottom of the rice sheet, then the right and left sides. Carefully roll up the filled rice paper and set aside. Repeat this process until all the ingredients have been used. Make sure that the rolls are not too close together, otherwise they will stick together.