Summer rolls with peanut dip
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
- ΒΌ 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:
- Slice the tofu
- Put the tofu in a bag with the remaining ingredients and shake well, so that the tofu is fully covered
- Heat the olive oil in a pan and crispy roast the tofu (approx. 3-5 minutes from each side)
Peanut dip:
- Grind some fresh ginger and mix well with all other ingredients
Summer rolls:
- Slice all vegetables into fine stripes
- Cook the chinese vermicelli according to the packet instructions
- Soak the rice paper in water and place it on a moist paper towel
- Place the desired filling on top and wrap them
- Serve with peanut sauce or soy sauce