615
Vegetable spring rolls with apricot sauce
Ingredients
600 g fresh mushrooms
2 sweet peppers
130 g brown sugar
Garlic - 1 clove
1 lime and lemon
300 g daikon
Vegetable oil - 2 tbsp
1 small bunch cilantro
2 cans of black olives, pitted (400 g each)
6 stalks celery
1 cup pineapple juice
salt and pepper to taste
For the sauce:
12 rice pancakes
150 g of dried apricots
