SOTO spring rolls with various dips and oriental salad

Ingredients for 4 people:

2 cucumbers
2,8 carrots
2/3 red pepper
2/3 yellow pepper
4 tbsp. sesame seeds
chilli pod
garlic
juice of one lime
thistle oil, sesame oil
mild soy sauce

Preparation:

Slice the cucumbers and carrots into fine long strips. Finely dice the red and yellow peppers. Roast the sesame seeds and mix with a little salt. Seed the chilli pod and crush along with the garlic clove. Add the juice of one lime, 3 tablespoons of thistle oil, 3 tablespoons of roasted sesame oil and 2 tablespoons of mild soy sauce (Shoju). Add sugar. Pour over the salad and sprinkle with the salted sesame seeds. Serve with hot SOTO spring rolls.

Dip variations:

„Asian“ dip:
1 carton of crème fraîche
1/2 small pineapple or 1 ripe banana
1/2 pepperoni without seeds
1 tablespoon of mayonnaise
1 tablespoon of curry powder and honey
1 tablespoon of mild soy sauce, lime or lemon juice.
Mix everything in the mixer until smooth and creamy.

Peanut dip:
2-3 tablespoons of chilli oil
1 tablespoon of peanut oil
1 tablespoon of mild soy sauce
1 teaspoon of fine peanut butter cream
Stir or mix all of the ingredients to a smooth sauce and refine with ginger and spring onions.

"Classic“ hot sweet & sour sauce:
1/2 red paprika pod
1 garlic clove
2 fresh chilli pods or 1 tablespoon of chilli powder
Finely cut, or preferably mix, everything.
Add 5 tablespoons of wine vinegar or rice vinegar, 5 tablespoons of unrefined cane sugar and 1/4 litre water and bring to the boil.
Serve warm or cold.