Summer roll bowl

Summer roll bowl

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, healthy and balanced, Low Carb
Nutritional value / person: 400 kcal
, Fat: 23 g
, Carbohydrate: 28 g
, Protein: 17 g


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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200 g smoked tofu, in slices
2 baby lettuce, cut into sixths
300 g carrots, shaved into thin strips using a peeler
1 cucumber, thinly sliced
1 avocado, thinly sliced
1 bunch peppermint, leaves torn off
½ bunch coriander, leaves torn off

Dipping sauce

3 tbsp soy sauce
1 organic lime, grated zest and the juice
1 tbsp water
2 tbsp balsamic vinegar
2 tbsp sesame oil
2 tbsp peanut butter
40 g salted, roasted peanuts, finely chopped

Rice paper

80 g rice paper
water, warm
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How it's done

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Serve the tofu, lettuce, carrots, cucumber, avocado and herbs in bowls.

Dipping sauce

Combine the soy sauce with all the other ingredients up to and including the peanut butter, stir in the peanuts.

Rice paper

Place the rice paper in warm water for approx. 30 secs., tear and place in the bowls. Serve with the dipping sauce.

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