Summer Rolls

Updated: Nov 27, 2021


Summer Rolls are very easy in the making and a suitable lunch for her summer days, as most of the ingredients are raw. You should incorporate cooked and raw vegetables into your diet as this adds more variety to your everyday diet. Raw vegetables often contain more water soluble vitamins as these start to breakdown when they are exposed to heat.

Preparation Time: 20 mins

Cooking Time: 5 mins

Total Time: 25 mins

Servings: 4 people

Portions: 16 rolls

 

Ingredients


Filling:

16 sheets rice paper

125 g rice noodles

2-3 carrots

2-3 mini cucumber

1 small mango

200 g smoked tofu

1 red pepper


Peanut Sauce:

2 tbsp peanut butter

2 tbsp soy sauce

1 tbsp mirin

1 tbsp water

1/2 tbsp lemon juice


Soy Dip:

6 tbsp soy sauce

3 cm ginger

1 garlic clove

1 pinch chilli flakes

 

Method


1. Cook the rice noodles according to the instructions, save for later.


2. Cut the mango, carrots, cucumber, red pepper and tofu into thin sticks. Put on a large plate or into bowls.


3. For the peanut sauce, mix peanut butter, soy sauce, mirin, water and lemon juice with a fork.


4. For the soy dip, grate the ginger and garlic. Mic with the soy sauce and add some chilli flakes if you want it to be really hot.


5. Prepare a large bowl with cold water. Soak a sheet rice paper for 5-10 seconds in the cold water. Add some peanut sauce, veggies, tofu and rice noodles on top of the rice paper and wrap the rice paper around the filling. Serve with the soy dip.


Enjoy!



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