Vietnamese summer rolls with peanut sauce

Name: Vietnamese summer rolls with peanut sauce
Prep time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 ½ tbsp coconut palm sugar; 2 tsp coconut palm sugar; 140 g peanuts; 400 g tofu, plain; 2 dl coconut milk; 200 g red cabbage; 1 cucumbers; 300 g carrots; 1 lettuce; 1 avocados; 1 bunch spring onions incl. green parts; ½ mangoes; 3 limes; 20 g peppermint leaves; 1 bunch coriander; 12 lettuce leaves; 1 tsp sesame oil; 12 rice paper; 1 tsp Himalayan salt; 3 ½ tbsp Tamari; 1 tsp chilli flakes; 1 bunch Thai basil

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.

Ingredients

4 person

Hint:

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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

200 g red cabbage, very thinly sliced

1 tsp Himalayan salt

1 cucumber

300 g carrots

1 lettuce (medium-sized), leaves roughly torn

1 avocado, thinly sliced

1 bunch spring onions incl. green parts cut into thin rings

Dipping sauce

100 g peanuts, toasted

2 dl coconut milk

½ mango (very ripe, Primagusto), cut into pieces

1 lime, juice

1 ½ tbsp Tamari

1 ½ tbsp coconut palm sugar

½ tsp chilli flakes

20 g peppermint leaves (approx. 1 bunch)

Tofu

400 g tofu, plain, cut into pieces approx. 1 cm thick and 6-8 cm long

2 tbsp Tamari

2 tsp coconut palm sugar

½ tsp chilli flakes

1 tsp sesame oil

To make the rolls

12 rice paper

40 g peanuts, toasted, coarsely chopped

1 bunch coriander

1 bunch Thai basil

2 limes, juice

12 lettuce leaves

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How it's done

Vegetables

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.

Tofu

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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