I can’t believe we’re already halfway through Ramadan, woohoo! Anyway, I am still at home meaning still on full mode turtle. Mornings starting at 3pm, like aaaahhh! So good to be back home. I don’t even wanna go back to London ever again. Actually, I do a little bit. See, I’ve bought this book with the 100 best cafés in London. I spent like 4 years there and just realized there are plenty of amazing cafés I haven’t been to yet. Now the thing is Ramadan ends on the 5th of july, meaning it’s gonna be a real marathon to try and check out all these amazing places. No worries, I’ll keep my camera with me 🙂
But what am I even talking about ? These vegan springrolls are the real stars here. This period of year is exactly when “we” as a nation or people or whatever, tend to put on weight. With christmas-worthy meals every single evening, it’s pretty predictable. So, I wanted to bring my “healthy” contribution to the whole thing. Without further ado, the recipe!
4 medium carrots // 1 large onion // 5 lettuce sheets // 1 tbsp of soy sauce // 18 sheets of rice flour // Salt, pepper, garlic and onion powder to taste
Wash and grate the carrots // Wash and cut the lettuce in small slices // Dice the onion and cook with some sunflower oil until brownish // Add the carrots and lettuce and mix well // Add the spices and let simmer for about 2 min on medium heat // Add the soy sauce and turn off the heat // To prepare the spring rolls, first put the sheets in warm water until soft. For circular sheets, put some of the veggie mix about 4 cm away from the bottom. Pull the right and left side of the sheet towards the center. Then, roll the sheet towards the top. Ta daaaa 🙂