VEGAN SUMMER ROLLS

These fresh vegan summer or spring rolls are filled with crunchy veggies, sprouts and marinated tofu. Served with creamy homemade peanut dipping sauce, these rolls are packed with nutrients. They make an excellent light meal option and can be filled with any veggies, fruits, herbs and any veg protein. Keep different veggies, fruits, herbs and protein ready. Make it a fun party where everyone can prepare their own summer rolls. An absolutely fun activity.

📝 Ingredients

• 8 medium size rice papers
• 1 small cucumber
• 1 medium carrot
• 1/2 ripe mango
• 1/2 bell pepper
• 8 salad leaves
• 100 g bean sprouts
• 350 g firm tofu
• 2 stalks spring onions
• 2 tbsp sesame seeds (toasted)
• 1 tbsp oil
• 1 tbsp sesame oil
• 2 tbsp lime juice
• 2 tbsp maple syrup
• 1/2 cup fresh coriander (chopped)
• 1 tbsp garlic minced
• 1/2 tsp salt
• 1/2 cup peanut butter
• 1/3 - 1/2 cup warm water
• 1 tbsp soy sauce
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp chili oil
• 1/4 tsp salt
• 2 tbsp rice vinegar

👨‍🍳 Instructions

1. 1--- MARINATE THE TOFU ---
2. 2Cut the tofu into thick sticks.
3. 3Mix the marinade ingredients in a wide bowl or container.
4. 4Add the tofu and mix so that the marinade covers all the tofu pieces.
5. 5Cover the bowl or container.
6. 6Allow the tofu to marinate for 30 minutes or overnight.
7. 7If you decide to marinate it overnight then put it in the fridge.
8. 8--- PAN FRY THE TOFU ---
9. 9Heat the pan over high heat.
10. 10Add the marinated tofu along with the marinade.
11. 11Allow it to cook till the tofu begins to turn light golden brown.
12. 12Turn the tofu sticks. Cook till the underside becomes light golden brown and the marinade has evaporated.
13. 13Transfer the tofu sticks to a plate and allow them to cool a bit.
14. 14If the salad leaves are too large, tear them into halves or smaller pieces.
15. 15Trim the ends of the spring onion and chop them finely.
16. 16--- STIR FRY THE BEAN SPROUTS ---
17. 17The pan will have a bit of the marinade left in the pan.
18. 18Add the bean sprouts and give them a quick stir.
19. 19Don't allow the sprouts to wilt or become soft.
20. 20Transfer to a plate and allow them to cool a bit.
21. 21--- PREPARATION OF THE PEANUT DIPPING SAUCE ---
22. 22Mix all the ingredients for the sauce in a bowl except the water.
23. 23Add at first ¼ cup warm water. Whisk well.
24. 24Add little water at a time till you get a creamy thick sauce. You should be able to drizzle it.
25. 25If not, add some more water and whisk well.
26. 26--- PREPARE THE VEGGIES & MANGO ---
27. 27Peel and cut the carrot into really thin strips. Can use a julienne peeler or cut with a sharp knife.
28. 28Trim the ends of a cucumber and cut into thin strips.
29. 29Cut half a mango. Remove the skin and cut the mango into thin strips.
30. 30Cut the bell pepper into thin strips.
31. 31--- PREPARATION OF THE SUMMER ROLLS ---
32. 32Have some water in a wide plate or tray ready.
33. 33Dip one rice paper in the water. Usually we dip it for 3-10 seconds.
34. 34It should be pliable but firm.
35. 35Place it on a damp board or tea towel.
36. 36Sprinkle some sesame seeds in the middle.
37. 37Place one salad leaf.
38. 38Add the fillings, arranging them in lines. I put the veggies, mango and sprouts first.
39. 39Then add some tofu on top.
40. 40Cover the filling with the bottom side away from you.
41. 41Fold in the right and left side of the rice paper.
42. 42Roll it up, making sure its not too loose.
43. 43Repeat the above steps for the remaining 7 rice papers.
44. 44Serve immediately with the Peanut Dipping Sauce.