Vegan summer rolls with peanut sauce
by Tavolino
Fresh Vietnamese summer rolls made from rice paper, filled with crunchy vegetables, rice noodles, and smoked tofu. A light, healthy finger food that pairs perfectly with a creamy peanut dipping sauce.
Ingredients
- Rice paper wrappers 12 pieces
- Rice noodles 100 g
- Smoked tofu 150 g
- Cucumber 0.5 piece
- Carrots 2 pieces
- Yellow bell pepper 1 piece
- Red cabbage 150 g
- Mint leaves 1 handful
- Peanut sauce 1 portion
- Roasted peanuts 1 handful
- Sesame seeds 1 tbsp
- Limes 1 piece
Preparation
- 1
Cook the 100 g of rice noodles according to the package instructions until done and let them cool.
- 2
Cut the 150 g of smoked tofu into small strips.
- 3
Wash the 0.5 cucumber, 2 carrots, and 1 yellow bell pepper and cut them into fine strips.
- 4
Finely shred the 150 g of red cabbage or cut it into very thin strips.
- 5
Prepare a shallow bowl with warm water.
- 6
Soak one of the 12 rice paper wrappers briefly in the water until it is pliable.
- 7
Place the soaked rice paper wrapper flat on a plate.
- 8
Place some mint, 100 g of rice noodles, 150 g of tofu, and the cut vegetables on the bottom third.
- 9
Carefully fold the bottom edge of the rice paper over the filling.
- 10
Fold in the sides and roll it up tightly.
- 11
Repeat the process with the remaining ingredients.
- 12
Sprinkle the rolls with 1 tbsp of sesame seeds and some peanuts and serve with 1 lime.