Spring rolls with schnitzels and peanut sauce
Fresh spring rolls in rice paper sheets with crispy schnitzels from the air fryer, crunchy vegetables and a wonderful peanut sauce for dipping. A light meal rich in protein.
390 cal
28 g
34 g
15 g
5 g
Easy
Prep time
20 min prep
Cook time
12 min
Servings
1 serving
Ingredients
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for peanut sauce
15 gram soy sauce
2 gram Sesame oil (A drop, for the aroma)
40 gram hot water
5 gram Squeezed lemon juice (About a quarter of a lemon)
1 singularity Grated garlic clove (Optional)
1 pinch Grated ginger (Optional)
to fill
50 gram cucumber
20 gram carrot
45 gram lettuce
5 gram Hot red chili
75 gram Thin schnitzels (Mini thin chicken schnitzels)
to roll
3 singularity Rice paper sheets
Method
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Heat the air fryer and bake the thin schnitzels according to the package instructions until they are crispy and golden.
Prepare the peanut sauce: mix the PB2, soy sauce, sesame oil, hot water, drops of sweetener and lemon juice in a small bowl, and add the grated garlic and ginger if using, until a smooth sauce.
Slice the cucumber and carrot into thin strips, tear the lettuce leaves into pieces and slice the chili into thin slices.
Cut the baked schnitzels into strips.
Fill a flat bowl with water and put one sheet of rice paper in the water for a few seconds until it starts to soften.
Place the sheet on the work surface and arrange some of the lettuce, cucumber, carrot, chili and schnitzels on it in one row close to the edge.
Roll up tightly, fold the sides in, and repeat the operation with the other pages.
Serve immediately with the peanut sauce for dipping, eat each roll whole.
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