Vegan summer rolls with satay wings

Vegan summer rolls with satay wings

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / person: 582 kcal
, Fat: 19 g
, Carbohydrate: 78 g
, Protein: 22 g

When it gets really hot in summer, I prefer to avoid the heat of the stove and oven. Thank goodness for these practical summer rolls! They are filled with glass noodles, a selection of vegetables and – for the purpose of this vegan recipe – satay wings. They also come with an aromatic peanut dip. It’s a really simple dip that makes these summer rolls taste even more crunchy and fruity.

Ingredients

4 people

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

glass noodles

200 g glass noodles
water, boiling

Sauce

4 tbsp peanut butter
2 tbsp coconut milk
2 tsp soy sauce
½ tsp Sriracha-Sauce
1 tsp maple syrup
1 garlic clove, squeezed

Vegan satay wings

280 g vegan satay wings (e.g. Outlawz)

Summer rolls

14 rice paper
½ cucumber, deseeded and shaved lengthwise into strips
½ yellow pepper, cut into thin slices
1 carrot, cut into thin slices
100 g red cabbage, cut into thin slices
6 radishes, thinly sliced
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How it's done

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glass noodles

Place the glass noodles in a bowl, pour the water over the top and leave to stand for approx. 5 mins. Rinse the noodles in cold water, drain, cut into pieces with scissors.

Sauce

Puree the peanut butter with all the other ingredients up to and including the garlic to make a creamy sauce.

Vegan satay wings

In a non-stick frying pan, fry the wings on all sides for approx. 5 mins.

Summer rolls

Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth. Place a small amount of the wings, cucumber, pepper, carrot, cabbage and radish in the middle of the rice paper. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer roll on a platter, cover with a damp tea towel. Repeat the process with the remaining rice sheets and ingredients. Serve with the sauce.

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