"These summer rolls make a great lunch that you can easily take to school/work, home party appetizer or even a filling dinner. They are one of my favourite healthy meals as they are a great way to get in your nutrients plus they are delicious, easy to make and to customize! Fill them with the veggies that you like, add some protein such as tofu, some noodles and pair it with a creamy peanut sauce and you got yourself a delicious, colorful meal."
Vegan Summer Rolls with Peanut Dressing
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- Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 12
Recipe Card
For the rolls:
ingredients
- 100 gram vermicelli rice noodles
- 12 sheets of rice paper
- 120 gram smoked tofu
- 1/2 piece red pepper
- 1 fresh cucumber
- 100 gram red cabbage
- 1 carrot
- 1 handful of parsley or mint
- 1 handful of lettuce or spinach
- 1/2 fresh mango, optional
- 1/2 avocado, optional
Method
Step 1
Cook noodles as per package directions, then set aside. Cut cabbage and lettuce into smaller pieces and tofu, pepper, cucumber, carrot, avocado and mango into thin sticks.
Step 2
Fill a shallow dish with warm water. Dip a rice paper in the water briefly to soften but don’t over soak it. It should still be slightly firm (it will soften more on a plate). Lay it on a clean surface. Start adding filling ingredients. Stick to the middle and leave some free space around the edges. Lift the bottom edge of the paper and fold it over the filling. Tuck the ingredients more tightly. Bring the sides of the paper to the middle and then roll to seal it. Set it aside and cover with damp paper towel.
Step 3
To make the sauce mix all ingredients and slowly add water until it reaches desired consistency.
For the dressing:
ingredients
- 1 1/2 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1/2 tablespoon olive oil
- 1/2 tablespoon apple cider vinegar
- 2 garlic cloves
- 1/2 teaspoon grated ginger
- 1/2 teaspoon chilli flakes
- 1 tablespoon or more water - to achieve desired consistency