Spring Finger food with Umami-Dip

#1

vegan

starter

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 3 mini cucumbers
• 200 g leaf salads (rocket, Romana, lettuce, radicchio)
• 1 carrot
• 6 strips of rice paper
• 1 small chilli pepper
• 30 g ginger
• 4-5 tbsp. Tomami Umami
• 1 tbsp. sugar
• 2 tbsp. cider vinegar
• 4-5 tbsp. olive oi Sea salt, pepper

INSTRUCTIONS

To make the umami dip, de-seed the chilli pepper and cut into fine rings. Peel the ginger and finely dice. Combine both with Tomami Umami, sugar and rice vinegar, season with sea salt and pepper. Cut the cucumbers in half and the carrots into fine strips. Clean, wash and dry the salads in a salad spinner. Soak the sheets of rice paper in water, spread on kitchen paper and cut into halves. Place the cucumbers, carrot sticks and salad leaves lengthwise on the rice paper sheet halves and roll tightly. Arrange on plates with the umami dip.