Rice Paper Rolls with Beamy plant-based burger mix

Rice paper rolls

With Beamy plant-based burger mix Chicken flavour

35 min

4 people

Rice paper rolls

With Beamy plant-based burger mix Chicken flavour

35 min

4 people

ingredients

120 g Beamy plant-based burger mix chicken flavour
250 g cold water (3-4°C)
40 g sunflower seed oil

For the filling:

Half a golden onion
White cabbage to taste
Sesame oil to taste
Soy sauce or tamari to taste
Rice sheets for food use

PROCEDURE

1

Combine chicken-flavored burger mix with cold water (3-4°C) and sunflower oil in a bowl and mix well; let stand 15-20 minutes in the refrigerator.

2

Cut the cabbage and onion into thin slices, sauté them in a wok with sesame oil for a few minutes until the cabbage is soft and the onion is browned. Add the Beamy mixture and sauté for about eight minutes, blending with soy sauce.

3

Let it cool and shape the mix into small cylinders.

4

In a bowl pour hot water and soak the rice sheets (one at a time) until soft. Insert the mixture in the center and close like spring rolls.

5

Brush the surface with sesame oil and bake for six minutes in the air fryer at 200 degrees.

6

Serve accompanied with soy sauce or tamari and sprouts for a fresh note.

PROCEDURE

1

Combine chicken-flavored burger mix with cold water (3-4°C) and sunflower oil in a bowl and mix well; let stand 15-20 minutes in the refrigerator.

2

Cut the cabbage and onion into thin slices, sauté them in a wok with sesame oil for a few minutes until the cabbage is soft and the onion is browned. Add the Beamy mixture and sauté for about eight minutes, blending with soy sauce.