Vietnamese summer rolls with peanut sauce

Aperitif fingerfood main dish salad
Total: 55 min. | Active: 45 min.
vegan, lactose-free, gluten-free

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.

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Ingredients

for 4 person

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

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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