Rollitos de verano veganos

Ingredientes

• 12 round rice papers wrappers (9-inch in diameter)
• 3.5 oz thin rice noodles
• 5.3 oz smoked tofu (cut into small sticks)
• 1/2 cucumber (cut into small sticks)
• 2 small carrots (cut into small sticks)
• 1 yellow bell pepper (or red or orange, thinly sliced)
• 1 1/2 cup red cabbage (thinly sliced)
• 1 handful of mint leaves (or other herbs)
• 1 Recipe peanut sauce (or nut-free dumpling dipping sauce (*see instructions step 5))
• roasted salted peanuts (crushed)
• sesame seeds
• fresh limes

Preparación

1. 1

   --- *Note: I highly recommend checking out the recipe video + step-by-step instructions + helpful tips above! ---

2. 2

   Pour boiling water over the rice noodles. Cover and set aside for 5-10 minutes. Then drain and rinse with cold water. (Be sure to read the package instructions as the cooking method of the noodles may vary, depending on brand and type).

3. 3

   In the meantime, cut your veggies and tofu into thin strips by hand or using a julienne.

4. 4

   Fill a large bowl or shallow dish with warm water. Dip the rice paper in the warm water briefly to slightly soften, then place it on a large plate. (Please do no over soak! It should be still a bit stiff, as it will continue to soften after you placed it onto the plate).

5. 5

   Assemble the ingredients as shown on the step-by-step photos above. Then start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll (just like a burrito). Set aside.

6. 6

   Continue this process with remaining rice paper wrappers and filling. (If you end up with any leftover filling, make more rolls or simply eat the veggies raw with the sauce.)

7. 7

   Sprinkle your summer rolls with sesame seeds and crushed peanuts. Serve with peanut sauce or dumpling dipping sauce (if nut-free) and fresh lime wedges on the side.

8. 8

   Enjoy!