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Fresh Summer Rolls with Peanut Sauce

Fresh Summer Rolls with Peanut Sauce

⏲️ 45 minutes 🍽️ Serves 2
Tested by Simple Supper

Categories

Cuisine: Asian Type: Snack Vegan Dairy-free Nut-free Gluten-free

Ingredients

  • 100 g rice noodles
  • 3 lettuce leaves or other leafy greens
  • 50 g red cabbage (optional)
  • 1 carrot
  • 1 cucumber
  • 1 bunch of cilantro
  • 1 block of firm tofu
  • 1 handful mint leaves (optional)
  • 2 tbsp sesame seeds (optional)
  • sheets rice paper (spring roll wrappers)
  • ⅓ cup creamy peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp tamari or soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 1 clove of garlic, pressed or minced
  • small piece of ginger, minced or grated

Instructions

  1. Cook the rice noodles according to the instructions on the package.
  2. Thinly slice the carrots with a vegetable peeler. Juliene the cucumber. Cut the lettuce and red cabbage into thin strips. Cut the tofu into sticks.
  3. Prepare a clean surface or large plate, with a big bowl of warm water.
  4. To assemble each roll, take one sheet of rice paper and dip it vertically into the warm water, rotating it until the whole sheet is damp (about 10-15 seconds of contact with the water is usually enough). Place the sheet onto your rolling surface, and place your ingredients in the middle, closer to the bottom of the circle. Take a bit of each ingredient, careful not to overfill so you can still close it.
  5. Fold in the left and right sides of the circle and press them down to seal. Then take the bottom side of the circle and fold it up over the ingredients, and continue rolling until the top flap is fully wrapped around, resulting a compact & closed.
  6. To make the dressing, mix in the peanut butter, soy sauce, sweetener of your choice, sesame oil, garlic, and ginger in a small bowl. Add a few tablespoons of water to loosen it.