Summer roll bowl
Ingredients
for 4 person
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 |
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 |
80 g | rice paper |
water, warm |
How it's done
Salad
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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