Hello lovelies, have you ever had summer rolls? We love them very much and therefore it was time for an autumnal version: autumn rolls with beetroot tahini dip. The filling is seasonally adjusted and with squash, sweet potato, figs and the black rice noodles, the rolls are not only delicious, but also an absolute feast for the eyes. We just love to eat colorful. My kids didn‘t get enough of the yummy rolls and even put them in their lunch boxes for school the next day.
Summer rolls are mostly known in Vietnam. I know that so well because I ate them EVERY DAY last year during our holidays there. There are really only a few things I like to eat on a daily basis, but summer rolls are one of them. The filling usually consists of glass noodles, vegetable sticks and a delicious dip or soy sauce. It was also the simplest (and sometimes the only) vegan dish I found there. We also often make them here at home. Summer rolls with raw ingredients and a fine peanut sauce, you can find the recipe here.
Recipe
And now here is the recipe for autumn rolls with beetroot tahini dip:
Autumn rolls with beetroot tahini dip
Ingredients
Oven veggies
- 1 sweet potato
- 1/2 small hokkaido pumpkin
- 200 gr(7 oz.) firm tofu e.g. sesame almond, smoked
- 2-3 Tbsp olive oil
- 1-2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1-2 Tbsp coconut flour
- Pinch of turmeric
Filling
- 1/2 cucumber
- 1/2 pepper
- 1 pack of rice noodles
- 1 hand full fresh spinach
- 1 small fresh beetroot
- 1-2 carrots
- 5-6 figs
- 1-2 packs of rice paper
- Fresh herbs like thai basil, basil, mint
Dip
- 1/2 cup cashews (soaked in water for approx. 1-2 hours)
- 1 beetroot precooked
- 2 tbsp tahini
- Juice of 1/2 lemon
- 5 Tbsp plant-based cream
- 1 tsp salt
- 1 pinch of peppeer
- 1/2 tsp cilantro
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
Oven veggies
- Cut sweet potato, pumpkin and tofu in slices
- Mix with the other ingredients
- Place them on a baking pan and bake for 20-30 minutes at 200°C (392°F) until everything turns golden brown
- Place them aside
Dip
- Add all ingredients into a food processor and mix them into a creamy dip
- If you have a good mixer, you don’t necessarily need to soak the cashews in water
- Season with salt and pepper and serve with the autumn rolls
Rolls
- Cook the noodles (you can also use glass noodles) according to the packet instructions and let them cool off
- Cut the vegetables in stripes and the figs in slices
- Allocate the cooled off oven veggies and the tofu
- Soak the rice paper in water according to the packet instructions and roll them up with the preferred filling
Compared to the summer rolls, where I usually only fry the tofu, I baked the pumpkin, the sweet potato and the tofu in the oven for the autumn rolls. You can enjoy the summer rolls cold, it tastes delicious with the roasted vegetables. The autumn rolls are great to prepare and perfect for an appetizer or a starter. My guests are always excited when I serve summer or autumn rolls, there is something for everyone!
These colorful rolls are really very popular with kids. If they don‘t like all ingredients, let them choose what they want to have inside. You can also perfectly involve them into cutting the vegetables and the first "rolling attempts“.
The delicious dip with cashews, beetroot and tahini is the perfect addition to the autumn rolls. I can tell you this dip is really addictive. It doesn’t only taste great with the rolls, but also great with roasted vegetables, as a dressing for bowls or as a dip for raw vegetables.
Have you ever tried summer rolls? If not, you should really give it a try. If you have some practice, then they are rolled so fast and eaten even faster - unfortunately! And I also think it's great that you can be so creative with the filling. Every time a new delicious version comes to life.
Love, Verena
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