Veggie spring rolls on vegetables with spicy cucumber salad and Asia dressing

For the spring rolls:

Halve the cabbage and remove the stalk. Put half the cabbage head aside. Blanch the whole cabbage leaves from the other half and then chop into fine strips.

Wash, trim and finely chop the peppers, spring onions and chili. wash spinach. Put the vegetables together in a bowl and marinate with Sojasauce .

Roll out the puff pastry and cut into 6 squares. Place 2 tablespoons of vegetables in the center of each square and moisten the edges. Fold three of the corners towards the center like a letter and roll towards the open corner. close tightly.

Heat the oil in a saucepan and fry the spring rolls until golden.

For the vegetable bed:

Wash, trim and finely chop the remaining cabbage, peppers and spring onions. Fry in a pan with Woköl and season with hot chili sauce. Fold in the spinach and let it wilt. Refine with some Sojasauce .

For the Asian cucumber salad:

Cut the cucumber into thin strips with the vegetable peeler. Chop the garlic very finely. Roughly chop the onion. Mix the cucumber strips, garlic and onions. Mix Sesamöl , lime, Sojasauce and honey into a dressing and use it to marinate the salad. Serve sprinkled with sunflower seeds with the spring rolls with vegetables.

Serve the spring rolls on a bed of vegetables with Asian cucumber salad.