Vietnamese summer rolls with peanut sauce

Vietnamese summer rolls with peanut sauce

Total: 55 Min. | Active: 45 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 730 kcal
, Fat: 43 g
, Carbohydrate: 52 g
, Protein: 28 g

Take your taste buds on a culinary trip to Vietnam. These rolls are so easy, fresh, healthy, crispy and SO good! You can fill these summer rolls however you like and with whatever ingredients you have to hand. Instead of tofu, you can use tempeh or prawns, for example, and prepare them in exactly the same way as the tofu. If you don't like rice paper, why not turn this recipe into a salad by mixing the prepared vegetables with the sauce and adding a little lime juice, a few chopped peanuts and some fresh coriander and torn Thai basil leaves.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200g red cabbage, very thinly sliced
1tsp Himalayan salt
1 cucumber
300g carrots
1 lettuce (medium-sized), leaves roughly torn
1 avocado, thinly sliced
1bunch spring onions incl. green parts cut into thin rings

Dipping sauce

100g peanuts, toasted
2dl coconut milk
½ mango (very ripe, Primagusto), cut into pieces
1 lime, juice
1 ½tbsp Tamari
1 ½tbsp coconut palm sugar
½tsp chilli flakes
20g peppermint leaves (approx. 1 bunch)


400g tofu, plain, cut into pieces approx. 1 cm thick and 6-8 cm long
2tbsp Tamari
2tsp coconut palm sugar
½tsp chilli flakes
1tsp sesame oil

To make the rolls

12 rice paper
40g peanuts, toasted, coarsely chopped
1bunch coriander
1bunch Thai basil
2 limes, juice
12 lettuce leaves
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How it's done


Mix the red cabbage with the salt in a bowl, leave to absorb for approx. 10 mins. Using a peeler, shave the cucumber into ribbons (leaving the core, otherwise the mixture will be too watery), shave the carrot into ribbons also. Transfer the red cabbage to a sieve, rinse with cold water, squeeze well by hand. Set aside the vegetables separately.

Dipping sauce

Place all of the ingredients in a high-power blender, blend for several minutes until the mixture becomes smooth and creamy. The mint leaves should be completely blended.


Mix the tofu with the remaining ingredients, transfer to a non-stick frying pan and brown all over on a medium heat, remove.

To make the rolls

One at a time, dip the sheets of rice paper in lukewarm water for approx. 10 seconds. Pat dry a little and place on a damp tea towel. Arrange a small amount of lettuce, cucumber ribbons, carrot ribbons and a little red cabbage on each sheet. Top each with 3-4 pieces of tofu, a few coriander and Thai basil leaves, and a little of the sliced avocado. Drizzle with a dash of lime juice and top with approx. 1 tsp of chopped peanuts and a little lettuce. Fold up the rice sheet from the bottom, then fold in the sides and roll up tightly. Cut the rolls in half, place on lettuce leaves (to prevent the rolls from sticking together), serve on a platter. Serve the dipping sauce alongside.

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