Spring rolls with schnitzels and peanut sauce

• for peanut sauce

• 30 g PB2 (peanut powder) PB2Peanut powder with most of the oil pressed out - peanut butter flavor for far fewer calories.

• 15 g soy sauce

• 2 g Sesame oil (A drop, for the aroma)

• 40 g hot water

• 20 drops liquid sweetener

• 5 g Squeezed lemon juice (About a quarter of a lemon)

• 1 Grated garlic clove (Optional)

• 1 pinch Grated ginger (Optional)

• to fill

• 50 g cucumber

• 20 g carrot

• 45 g lettuce

• 5 g Hot red chili

• 75 g Thin schnitzels (Mini thin chicken schnitzels)

• to roll

• 3 Rice paper sheets

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1. 1

   Heat the air fryer and bake the thin schnitzels according to the package instructions until they are crispy and golden.

2. 2

   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.

3. 3

   Slice the cucumber and carrot into thin strips, tear the lettuce leaves into pieces and slice the chili into thin slices.

4. 4

   Cut the baked schnitzels into strips.

5. 5

   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.

6. 6

   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.

7. 7

   Roll up tightly, fold the sides in, and repeat the operation with the other pages.

8. 8

   Serve immediately with the peanut sauce for dipping, eat each roll whole.