These Summer Rolls are cooling, fresh and crunchy, yet filling at the same time. They make an awesome work or school lunch and perfect summer picnic food too!
But don’t fret – you can enjoy them all year round!
Ingredients:
16 sheets of Rice Paper
400g Tofu
1 small Cucumber
¼ Red Cabbage
50g Vermicelli Rice Noodles
2 Spring Onions
1 handful of fresh Coriander
Roasted Peanuts
Sesame Seeds
For the dip:
Hoisin Sauce
Crushed Salted Peanuts
Chilli Peppers
Preparation:
Chop all ingredients.
Dampen a clean kitchen towel and put on a clean surface. Prepare the rice wrappers, one at a time, according to the instructions on the packet.
Put the rice paper on the damp kitchen towel. Sprinkle with sesame seeds.
Start filling the wrapper, making sure not to overfill it. I put a small clump of noodles first, followed by red cabbage, cucumber and two sticks of tofu. Finish it with some fresh coriander, a few slices of spring onion and a sprinkle of crushed roasted peanuts.
Once you finish with the filling, start rolling each like a burrito. Fold the sides over and start rolling from the bottom, making sure you hold the filling tightly with your other hand. It takes a few tries to get the knack of it.
Cut the rolls in half and enjoy them fresh, dipped in the Hoisin Sauce!
