Vegan Summer Rolls

Summer Rolls with Smoked Tofu and a Peanut Dipping Sauce

Ricepaper rolls filled with smoked tofu and a colourcul combination of vegetables and herbs

Ingredients for 10 rolls:

10 Ricepaper sheets

30 g thin rice noodles (vermicelli)

1 Hand full fresh red cabbage

1/2 Red bell pepper

1 Carrot

1/2 Cucumber

1 Hand full lettuce leaves

100 g Smoked tofu

20 Fresh mint leaves

20 Fresh coriander leaves

For the peanut dipping sauce:

1 Tablespoon Peanut butter

1 Tablespoon Hoisin Sauce

2 Tablespoons Soy Sauce

Total time: 20 Minutes

Combine the peanut butter, hoisin sauce and soy sauce in a small bowl, microwave for 20 seconds to soften the peanut butter then stir until smooth. Set aside to cool.

 

Boil the rice noodles for 4 minutes, drain in a sieve and rinse with cold water.

Cut the cabbage, pepper,  cucumber, carrot and lettuce into thin stripes. Slice the smoked tofu into thin slices.

Fill a shallow bowl or pan with warm water. For each sumer roll, soak a rice paper sheet for 10-20 seconds, then lay on a flat surface. Layer one mint and coriander leaf, 1-2 slices of tofu, some rice noodles and vegetables, then roll the sheet like a burrito. Serve with peanut dipping sauce.

Summer Rolls with Smoked Tofu and a Peanut Dipping Sauce
Serves 2
Write a review
Print
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
373 calories
67 g
0 g
8 g
18 g
1 g
945 g
1272 g
29 g
0 g
6 g
Nutrition Facts
Serving Size
945g
Servings
2
Amount Per Serving
Calories 373
Calories from Fat 69
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1272mg
53%
Total Carbohydrates 67g
22%
Dietary Fiber 16g
64%
Sugars 29g
Protein 18g
Vitamin A
275%
Vitamin C
491%
Calcium
47%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 Ricepaper sheets
  2. 30 g thin rice noodles (vermicelli)
  3. 1 Hand full fresh red cabbage
  4. 1/2 Red bell pepper
  5. 1 Carrot
  6. 1/2 Cucumber
  7. 1 Hand full lettuce leaves
  8. 100 g Smoked tofu
  9. 20 Fresh mint leaves
  10. 20 Fresh coriander leaves
For the peanut dipping sauce
  1. 1 Tablespoon Peanut butter
  2. 1 Tablespoon Hoisin Sauce
  3. 2 Tablespoons Soy Sauce
Instructions
  1. Combine the peanut butter, hoisin sauce and soy sauce in a small bowl, microwave for 20 seconds to soften the peanut butter then stir until smooth. Set aside to cool.
  2. Boil the rice noodles for 4 minutes, drain in a sieve and rinse with cold water.
  3. Cut the cabbage, pepper, cucumber, carrot and lettuce into thin stripes.
  4. Slice the smoked tofu into thin slices.
  5. Fill a shallow bowl or pan with warm water.
  6. For each sumer roll, soak a rice paper sheet for 10-20 seconds, then lay on a flat surface.
  7. Layer one mint and coriander leaf, 1-2 slices of tofu, some rice noodles and vegetables, then roll the sheet like a burrito.
  8. Serve with peanut dipping sauce.
beta
calories
373
fat
8g
protein
18g
carbs
67g
more
Von Vegan http://www.vonvegan.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

Rezept bewerten: