Ingredients:
- 16 rice paper sheets
- 400g tofu
- 1 small cucumber
- 1/4 red cabbage
- 50g vermicelli rice noodles
- 2 spring onions
- handful of fresh coriander
- roasted peanuts
- Sesame seeds
Dip:
- Hoisin sauce
- Crushed salted peanuts
- Chilli peppers
ALWAYS VEGAN ⭐
These ‘Spring into 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!
Method:
- 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 a damp towel.
- Sprinkle with sesame seeds.
- Start filling the wrapper, but make sure you do not overfill.
- I put a small clump of noodles first, followed by red cabbage, cucumber and two sticks of tofu.
- I recommend finishing 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 goes to get the knack of it.
Cut summer rolls in half and enjoy them fresh, dipped in the Hoisin sauce!
