Summer rolls with peanut dip

Tofu:

• 250grTofu - solid
• 2tspstarch
• 3tspgarlic powder
• 1tspsalt
• 1/2tspcurcuma powder
• 1/4tspginger powder
• Pinchof pepper
• 2Tbspolive oil

Summer rolls:

• 1pack of chinese vermicelli glass noodles
• 1pack of rice paper
• 2-3carrots
• 1avocado
• 1/2cucumber
• Leaf spinach or any other lettuce
• ¼red cabbage
• Basil cilantro or fresh mint
• Spring onions
• Sesame
• Optional ingredients such as mango or rice

Peanut dip:

• 2Tbspsoy sauce
• 2Tbsppeanut butter
• 4-5Tbspcoconut milk
• Some fresh ginger
• 1Tbsplime juice
• 1Tbspmaple sirup
• Salt and pepper to taste

Tofu

1. Slice the tofu
2. Put the tofu in a bag with the remaining ingredients and shake well, so that the tofu is fully covered
3. Heat the olive oil in a pan and crispy roast the tofu (approx. 3-5 minutes from each side)

Peanut dip

1. Grind some fresh ginger and mix well with all other ingredients

Summer rolls

1. Slice all vegetables into fine stripes
2. Cook the chinese vermicelli according to the packet instructions
3. Soak the rice paper in water and place it on a moist paper towel
4. Place the desired filling on top and wrap them
5. Serve with peanut sauce or soy sauce