Recycled spring rolls: an explosion of flavor with every bite!
ingredient 125 ml (1/2 cup) crispy peanut butter 80 ml (1/3 cup) Japanese vinaigrette (Wafu type) 15 ml (1 tbsp) chopped ginger 30 ml (2 tbsp) chopped parsley 2 carrots 1/4 English cucumber 1 lawyer 15 ml (1 tbsp) lemon juice 1/4 red cabbage 1/2 lettuce 3 green onions 3 large tortillas preparation In a bowl, mix peanut butter with vinegar, ginger and Japanese parsley. Cut the carrots and English cucumbers into Julienne. Cut the butter into a stick and put into another bowl. Sprinkle lemon juice and mix gently. Cut red cabbage, lettuce and green onions. Spread tortillas with a mixture of peanut butter. At the root of each tortilla, divide carrots, red cabbage, lettuce, avocado, cucumbers and scallions. Roll corn tortillas while juicing. Cut each tortilla into four.
Cre by :@recettesjecuisine