Freshness right down to the plate!
8 rice leaves
8 seasonal salad leaves
3 carrots
1/2 red cabbage
1 bowl of sprouted seeds
1 bunch of herbs (coriander, parsley, wild herbs)
edible seasonal flowers
2 tablespoons soy sauce
2 tablespoons peanut purée
2 tbsp cider vinegar
1 teaspoon honey
5 tablespoons oil (olive, rapeseed, hemp)
Preparing the vegetables:
wash and finely grate the carrots
then marinate in oil and lemon.
Thinly slice the cabbage and marinate in vinegar and oil.
vinegar and oil. Set aside for approx.
30 minutes. Drain well before use.
The grated and marinated vegetables can be replaced by
with lacto-fermented vegetables.
Preparing the rolls :
Soak the rice paper
a few seconds in lukewarm water and place them on the
table (remove excess water).
On the 1st third of the sheet, place the flowers, herbs and salad, then the marinated vegetables,
the salad, then the marinated vegetables. Finish with the
sprouted seeds.
Don't put too much on and spread out lengthways. Roll up
tightly until halfway up, then fold over the sides
and finish the roll.
Unwrap and repeat the operation, adjusting the dipping
quantity as necessary. Do not store rolls
against each other, as they may stick together.
stick together.
To make the dressing :
dilute the honey with the soy
add the vinegar and oil, mixing well.
To serve as an aperitif, cut the rolls into small
2-3 cm high. Serve with the
peanut-soya dressing.
Binic-Etables-sur-Mer Tourisme
6 place Le Pomellec
22520 Binic-Etables sur Mer
Tel. 02 96 73 60 12
Opening hours:
Monday to Saturday: 9.30am to 12.30pm and 1.30pm to 5.30pm. Closed on Tuesday mornings and Thursday afternoons
Closed on Saturday afternoons between November and February.