Vegan Summer Rolls

These Vegan Summer Rolls are healthy and super easy to make. A great way to sneak in veggies and plan for meal prep

📝 Ingredients

• 12 rice paper sheets
• 250 g firm tofu
• 2 medium carrots
• 2 medium cucumbers
• ⅛ red cabbage
• 75 g vermicelli noodles
• ¾ avocado
• Handful of fresh Mint
• 1 tsp olive oil

👨‍🍳 Instructions

1. 1Slice tofu in rectangular pieces, 1 centimeters in thickness and pan fry in olive oil on a high heat until golden on both sides. Once cooked, slice into strips
2. 2Cook vermicelli noodles as per packet instructions. They are usually cooked by letting them stand in a bowl with boiling water for 10 minutes, then drain when soft
3. 3Prepare all the remaining fillings by slicing the vegetables into thin strips. You can use a knife or mandolin to achieve a better consistency
4. 4Prepare a work station where you will be making your rolls, like a kitchen benchtop or chopping board, having all your fillings close by.Place down a clean damp kitchen tea towel which will be used to roll the rice paper rolls on. Fill a tray with cold water which is large enough to dip the rice paper sheets into.
5. 5Dip a rice paper sheet into the water for a few seconds until all sides have been dampened and place on the kitchen towel.Place the fillings on the ⅓ section of the sheet closet to you. Don't overfill as they can rip easily and keep the sides clear
6. 6Start to roll by lifting the bottom wrapper closet to you and pulling it over the fillings, giving it a little tuck so its nice and compact. Then fold the two sides in to close the ends off and continue rolling lengthways until the endRepeat the process to make the remaining rolls
7. 7Enjoy by dipping into your favourite sauce, I like to dip into my homemade Peanut Sauce or even my Gyoza sauce