Main courses

  • Preparation:10 min
  • 20 min
  • Cooking time:10 min
  • people 2 people


  • 4 spring rolls:
  • 60g glass noodles
  • 1 thick carrot
  • ¼ red bell pepper
  • 1 thick carrot
  • 1/6 cucumber
  • 1 spring onion
  • 60 grams raw red cabbage
  • 4 radishes
  • 4 sheets of rice paper
  • 8 coriander leaves
  • 1/2 tbsp


  1. Soak the glass noodles in lukewarm water for about 4 minutes and drain.

  2. Cut the carrot, bell pepper, spring onion and cucumber into fine strips. Finely grate the red cabbage (this is best done with a mandolin). Cut the radishes into round slices.

  3. Soak the rice sheets one by one in lukewarm water for about 15 seconds and place them on a work surface.

  4. Place the following ingredients in the center of each rice sheet in a rectangular, oblong pile:

    • 3 slices of radish

    • ¼ of the glass noodles in a pile

    • ¼ of the red cabbage in a pile

    • a few strips of carrot and spring onion

    • one strip of cucumber and one strip of bell bell pepper

    • 2 coriander leaves

  5. Fold the left and right sides of the sheet over the pile inward. Now fold the bottom side of the rice sheet over the vegetables and roll it further tight until you have a spring roll. Do this the same way for the other rice sheets.

  6. Arrange the spring rolls on a plate and sprinkle with FURIKAKE MASALA. Pour the Tamari Vinaigrette Sesame into a bowl and dip the spring rolls in it.

  7. This recipe has been made in collaboration with Fabrique Mangerfique.*

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