Spring rolls with bamboo shoots and peanut sauce

Asian mix

These vegan spring rolls are almost indistinguishable from the real deal. Crunchy and well-filled.

Ingredients

3 tablespoons of oil

1/2 medium onion

200 g very thinly sliced carrots

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 lettuce leaves washed

2 tablespoons cornstarch

375 ml cup of water

Sauté the garlic and onion until lightly browned. Add the bamboo shoots and carrots. Season with black pepper to taste. Cook for a few minutes with the pan covered. Turn off the heat and let the filling cool.
While waiting for the stuffing to cool, prepare the sauce.
In a sauce pan, add water, sugar, soy sauce, garlic paste and cornstarch. Mix the sauce well until the cornstarch is completely dissolved.
Once the cornstarch is dissolved, turn on the heat and bring to a boil. Cook until the sauce thickens. Set aside.
Lay a wrap flat on a plate and add the 2 tablespoons of filling. Carefully roll up the fresh spring roll wrap. Place a piece of lettuce on top before closing the wrap.
Check that the sides are closed.
Drizzle with sauce and garnish with chopped peanuts on a serving plate.