Red summer rolls

Total: 1 hr | Active: 30 min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 311 kcal
, Fat: 17 g
, Carbohydrate: 27 g
, Protein: 10 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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1 tbsp tomato puree
3 tbsp olive oil
2 garlic cloves, squeezed
5 sprigs oregano, finely chopped
1 tsp fennel seeds, crushed
½ tsp salt
a little pepper
200 g tofu, cut into sticks
1 tbsp oil

Summer rolls

12 rice paper
1 bunch radish, sliced
1 red pepper, cut into sticks
100 g strawberries, in slices
60 g dried tomatoes in oil, drained, cut into strips
1 bunch basil, leaves torn off
3 sprigs oregano, leaves torn off

Tomato dip

1 tomato, finely grated
1 garlic clove, finely grated
2 tbsp tomato puree
1 tbsp olive oil
¼ tsp chilli flakes
salt and pepper to taste
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How it's done

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In a small bowl, mix the tomato puree with all the other ingredients up to and including the pepper. Carefully mix in the tofu, leave to marinate for approx. 30 mins. Heat the oil in a non-stick frying pan. Fry the tofu in batches for approx. 5 mins. all over. Remove and set aside.

Summer rolls

Dip a sheet of rice paper in warm water for approx. 30 secs. then place on a damp cloth. Place a little of the radish, peppers, strawberries and tomatoes in the middle of the rice sheet along with two tofu sticks, top with herbs. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer rolls on a platter, cover with a damp tea towel. Repeat the process with the remaining rice sheets and ingredients.

Tomato dip

Mix the tomatoes, garlic, tomato puree and oil, season. Serve the dip with the summer rolls.

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