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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.
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
To make the rolls
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.
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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