House Style Summer Rolls

First, wash and cut the vegetables: Lettuce leaves nudelig, avocado into thin strips, cocktail tomatoes into thin slices, cucumber into strips.

Fill a large bowl with hot water.

Dip a rice leaf into the hot water until it is soft, drain the water and place the leaf on a cutting board.

Place some lettuce and a few avocado strips in the top center first.

Fold the top edge over the filling and roll up once, then place 3 tomato slices side by side, fold the sides of the rice sheet over and finish rolling the roll over the tomato slices.

On a serving platter, place a few strips of cucumber and place the summer rolls so that they are not touching. The cucumber will keep the rolls from sticking to each other or to the plate, and you can eat the strips with them.

Finish all the rolls and serve with an Asian dip to taste, soy sauce, hoisin sauce, or similar.

Preparation Tip:

The summer rolls can be filled differently according to taste, for example with boiled shrimp, fried meat or fish, glass noodles, pancakes, carrots, sprouts, fresh herbs, tofu, ...

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