Steamed ricerolls with Leek-vishfilling

Lately I ordered again a package full of vegan food products from abord Germany. I love the shop, sometimes I've got a hard time to choose what I shall buy, so many opurtunities. They sell just everything you need to replace the non-vegan products. So great!

Usually I buy a lot of meat- and fishalternatives, vegan cheese, cream cheese and spreads, and ham and sometimes vegan gnocchis, spices and so on. 

You see a lot. Luckely the send the ordered stuff to switzerland, but since a few years I have a mailing adress in germany. A "only-package"-adresse. They store your package till you get them and it's really a great way to order, and less expensive (no costs for sending abord). And for me - living about 20 min from the border - no long driving to get the stuff.

For my todays recipe I used one of the ordered fishalternatives. 

The rolls tasted really good but maybe the next time I will pre-soak them in spices to get a even better taste of the fish. 

Of couse you can add more vegetables! 

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Leek-vish-ricerolls

30 min
4 persons

Ingredients:
12 round ricepapers (⌀ ca. 22 cm)
2 Leeks
4 Tbsp. vegan butter or oil
250 g vegan fishfilet
lemonjuice
salt, pepper

to garnish:
chilirings

Direction:
Soak the rice paper according to package specification and pat dry. 

Wash, clean and chop the leeks. Put some lof the green aside for garnish. Sauté the sliced ​​leek 2-3 minutes in 1-2 tablespoons butter. Set aside  and let it cool. Take out the fish, pat dry and cut into small cubes. Mix with the leeks and season with lemon juice, salt and pepper. 

Put 1-2 tablespoons of filling in each case on the lower quarter of the rice paper, fold from sides and roll up. Give in the lightly oiled steamer (or pan) with the seamed side down. Close the steamer and cook for about 8 minutes. 

Easily brown the remaining butter. Remove from the heat and season with lemon juice, salt and pepper. 


Arrange the rolls on a plate, drizzle with the butter and serve garnished with chilli rings and the leeks.

Options:
For dinner serve with asian rice or a big saladbowl.