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Lucky rolls with crunchy nuggets

50 mins

12 rolls

Lucky rolls

½ pack of Easy To Mix Nuggets

30g breadcrumbs

1 tsp coconut oil

200g mung bean sprouts

1 ½ tbsp soy sauce

2-3 carrots

½ cucumber

1 red pepper

1 bunch of coriander

12 rice leaves

1 pinch of chili powder

Juice from one lime

Dip:

2 tbsp peanut butter

1 tbsp olive oil

1 tbsp soy sauce

1 pinch of chili

10g ginger

1 dash of balsamic vinegar

Juice of half a lime

Nuggets:

Mix Easy To Mix nuggets according to instructions and cool.

Fry the sprouts in coconut oil and soy sauce for a few minutes and season with chili powder.

Peel carrots and cut into sticks.

Wash the cucumber and peppers and cut them into sticks.

Wash coriander.

After the cooling time, form nuggets from the nugget mixture, brush them with a little water and bread them. Then fry according to the preparation recommendations.

Dip the rice leaves one after the other in water according to the preparation recommendations.

Then place on a board and top with toppings, for example like this: place cucumber, peppers, carrots, sprouts, coriander and nuggets in the middle of the leaf and drizzle with lime.

Starting from the bottom, slowly roll up to the middle. Then fold in the left and right sides of the rice paper and continue rolling them up tightly. Continue like this until all the lucky rolls have been rolled.

Dip:

Peel and grate ginger.

Squeeze out lime juice.

Now bring the remaining dip ingredients, ginger and lime juice to the boil briefly in a small saucepan.

If the dip is too thick, simply stir in a little water.

Then pour it into a bowl.

Enjoy lucky rolls with the dip and be happy 🥳

Easy to mix vegan Nuggets
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Easy to mix vegan Nuggets
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