Summer rolls with peanut sauce

Summer rolls with peanut sauce


Cut the carrots and pepper into thin sticks or strips. Wash the salad, herbs and shoots well and chop the coriander. Cut the smoked tofu into 2-cm-thick sticks. Take a rice paper wrap, dip briefly in cold water and lay on a non-absorbent surface. Add a little salad, shoots, the carrot, pepper and tofu strips and 2 basil leaves, 1 mint leaf and 1 tbsp chopped coriander to each wrap. Roll up the filled rice paper wraps and sprinkle with a little toasted sesame. To make the dip. Blend all of the dip ingredients together until smooth. Now cut the summer rolls diagonally and serve with the dip. How to form the rolls. Rice paper quickly soaks up water. For this reason it should only be dipped in water briefly. Wet wooden boards before use, because otherwise the rice paper sticks to the wood, making it difficult to roll. Ingredients should only be placed on the bottom third of the rice paper, leaving a 5 cm gap between the ingredients and the bottom edge. Fold that edge over the filling and roll upwards. After one turn, fold in the sides and finish rolling.

Recipe creation: Sebastian Copien

Serves 4

  • 2 carrots
  • ½ orange pepper
  • 2 handfuls mixed baby leaf salad of your choice
  • 16 basil leaves
  • 8 tbsp fresh coriander
  • 8 mint leaves
  • 8 tbsp shoots (e.g. broccoli, radish or alfalfa)
  • 200 g smoked tofu
  • 8 rice paper wraps
  • toasted sesame to sprinkle on top

For the dip

  • 3 tbsp tamari
  • 2 tbsp peanut butter
  • 2 tbsp date syrup
  • 1 tbsp lime juice

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