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
juice of one lime
thistle oil, sesame oil
mild soy sauce


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.


We use cookies to offer a variety of services and for the purpose of continuous improvement. Information can be found under privacy policy. By using the website you agree to our use of cookies.