VEGAN SUMMER ROLLS OR VIETNAMESE SPRING ROLLS
Do u need something light and fresh for your next summer picnic which is both vegan and healthy?
If the answer is yes than u have come to the right place.
These summer rolls are incredibly light and are filled with crunchy vegetables and tofu surrounded by a rice paper sheet which make it a complete meal, I guarantee if u bring these to your next summer party people are going to love you for it and served with this hot and sour sauce it is to die for.
u can absolutely change the stuffing inside I used carrots, cucumbers, mint ,cilantro, rice noodles and marinated tofu but u can use red bell peppers ,yellow bell peppers or anything that your heart desires as long as it is crunchy and refreshing.
WORKING WITH RICE PAPER SHEETS
I know if u have never worked with rice paper sheets before it can be little tricky but if u dip it in some lukewarm water for 15seconds and keep it on a surface like a cutting board without any paper towel under it and than roll it out ,u will thank yourself for it.
PREPING THE RICE NOODLES
Firstly u have to soak your rice noodles for 15 to 20 mins in some room temperature water so that it is soft enough to wrap around your finger, than cook it in some salted boiling water until they are no longer chewy, if u find their is almost a little chew than u can take them out as it is a distinguishing feature of rice noodles.
Than wash them in some cold water and put a little sesame oil on them to prevent them from sticking.
MUST HAVE HERBS, ONLY IF U LIKE THEM
spring onion greens
RECIPIE OF SUMMER ROLLS
INGREDIENTS FOR SUMMER ROLLS
1 small carrot, julienned
1 medium cucumber, seeded and julienned
5-7 mint leaves,whole
25g corainder ,chopped
3/4 cup boiled 5mm wide dried rice noodles
1/2 tbsp black sesame seeds ,toasted
1 small lime
1/2tbsp chilli flakes
1tsp dark soy sauce
2tsp ginger paste
salt and pepper as per taste
150g tofu marinated in your favorite marination ,I used some sambal oelek
4 rice paper sheets (6 inches wide)
INGREDIENTS FOR DIPPING SAUCE
1/2tbsp white or rice wine vinegar
2tsp dark soy sauce
1ttbsp sambal oelek or any other hot sauce
1tsp white sesame seeds ,toasted
for the rolls
In a bowl marinate the rice noodles with half of the ginger paste, soy sauce, chilli flakes ,black sesame seeds ,lime juice and some salt and pepper to taste.
In another bowl marinate the vegetables with the remaining half of mint ,coriander, ginger paste, soy sauce, chilli flakes, black sesame seeds ,lime juice and some salt and pepper to taste.
layer the vegetables in rice paper rolls (for details instructions on soaking rice paper rolls see above) along with the rice noodles and the marinated cooled tofu, bring the sides together and fold it like a burrito.
serve cold or at room temperature and enjoy.
FOR THE DIPPING SAUCE
Mix everything together in a serving bowl and serve alongside your summer rolls.