Producer: Priyanka Das Editor: Mohit Bisht

Healthy Crispy Rice Paper Rolls For Vegetarians

Rice paper sheets, as required Water, as required Sesame oil, to pan fry the rolls For the filling 1 tsp sesame oil 2 tsp garlic, finely chopped 2 tsp ginger, finely chopped 1/2 cup purple cabbage/regular cabbage, finely chopped 1/2 cup carrot, peeled and finely chopped 1 small yellow bell pepper, finely chopped 1/2 tsp light soy sauce Hot sauce, as per taste Pepper, to taste Salt, to taste 2-3 tbsp coriander leaves, finely chopped

Ingredients

White Scribbled Underline

To make the filling, heat sesame oil in the pan. Add ginger, garlic and cook on low for about 30-40 seconds.

Add the veggies, light soy sauce, hot sauce, salt, pepper and coriander leaves. Cook for 2-3 minutes. Make sure not to make the veggies too soft.

Take a rice paper sheet and soak it in water for a few seconds. Take it out, add the filling and roll it once.

Roll it once again in another soaked rice paper sheet, so that the filling stays intact while pan frying.

Heat a little oil in the pan and pan fry the rolls from both the sides until crisp.

Make sure not to keep the rolls near to each other, otherwise they will stick and tear.

Garnish with chopped green onions and chilli oil on top.

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