Full Vegetable Carrot Tortillas



12 sheets of rice paper

full vegetable carrot tortillas

150g radish sprouts

300g alfalfa sprouts

2-3 carrots

1 avocado


Peanut sauce:

Tbsp peanut butter

Tbsp hoisin sauce

Tbsp soy sauce

2 Tbsp maple syrup

Tsp curry paste

½ Tsp sambal olek (optional)


For the peanut sauce, put all ingredients into a blender and add 4 Tbsp of water and puree finely for 1 minute. The sauce will stay fresh for 1-2 weeks in the refrigerator if sealed tightly.

Peel carrots and cut them into thin slices. Peel, pit and cut the avocado into wedges.

Fill a dinner plate with water so that the rice paper is covered with water. Soak the rice paper for 10 seconds, drain briefly and place on a separate plate. At this point, the rice paper will still have a slightly harder consistency. The rice paper will get the right consistency while topping it with the other ingredients. It then will have the perfect rolling elasticity and will also be soft and sticky.

Place the radish sprouts on the bottom third of the rice paper. Cut the full vegetable carrot tortillas in half and place them in the center of the rice paper. Now top everything with the alfalfa sprouts, carrot slices, and avocado wedges. Fill the top third with the ingredients but do not make it too full and fold in the rice paper from three sides and roll, roll, roll away.  Bon Appetit. 

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