Summer rolls with peanut dip

Cook 10 min·VEGAN

Ingredients

Tofu:

250 gr Tofu - solid
2 tsp starch
3 tsp garlic powder
1 tsp salt
1/2 tsp curcuma powder
1/4 tsp ginger powder
Pinch of pepper
2 Tbsp olive oil

Summer rolls:

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

Peanut dip:

2 Tbsp soy sauce
2 Tbsp peanut butter
4-5 Tbsp coconut milk
Some fresh ginger
1 Tbsp lime juice
1 Tbsp maple sirup
Salt and pepper to taste

Instructions

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

Notes

Tip from my kitchen: summer rolls taste best freshly rolled. If you want to prep ahead, wrap the finished rolls individually in damp paper towel or cling film so they do not dry out or stick together – they keep in the fridge for a few hours. The peanut dip can easily be made the day before; if it thickens, just stir in a little water or coconut milk. If you are not keen on tofu, fill them with tempeh, edamame or simply extra vegetables and mango instead.