Vegetarian spring rolls with teriyaki seitan

• 6 rice sheets
• 1 carrot
• 1 leek stem
• 1 red bell pepper
• 1 Teriyaki Protein Tops (Bertyn)
• 1 clove of garlic
• A bunch of spring onion (6 pieces)
• Oyster sauce (veggie)
• 1 bunch fresh coriander
• coconut-olive-palm extra virgin
• coconut oil, extra virgin
• dips to your own taste

Preparation of vegetarian spring rolls with teriyaki seitan

1. Clean all vegetables and cut them into fine strips (julienne).
2. Stir fry the vegetables together with the garlic in a little coconut-olive-palm oil until they are crispy and let them cool.
3. Fry the teriyaki seitan until it is shiny and mix it with the vegetables.
4. Let everything cool.
5. Soak the rice paper in lukewarm water until it is soft.
6. Arrange the vegetables, the squeezed out mixture and possibly the coriander on the rice sheet and fold as directed on the package.
7. Serve fried in coconut oil or cold with a dipping sauce.