These crunchy, wonderfully light lettuce rolls with their pleasantly savory filling taste fantastic! A perfect appetizer.
For the lettuce rolls, first place the glass noodles in a bowl and pour boiling, salted water over them.
Leave to stand for 10 minutes, then pour over a sieve, drain and cut into pieces approx. 4 cm long.
Meanwhile, prepare the other ingredients.
For the filling, mash 160g avocado flesh with a fork in a bowl.
Then mix with 2 tablespoons of lemon juice, the chopped chillies, 2 tablespoons of yeast flakes and salt and pepper , add the glass noodles and season to taste.
Then fold in the quartered tomatoes .
Place the lettuce leaves on the work surface, spread the filling and the drained sprouts evenly over them and carefully roll up tightly (makes 12 to 14 rolls).
Arrange the lettuce rolls on a platter and serve.
Tip: As an alternative to the rolls, you can also prepare this recipe as a salad.
Finely chop the leaves, add all the other ingredients, mix well, season and serve.