Vietnamese summer rolls
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 365 / Protein 15g / Carbohydr. 28g / Fat 21g
Ingredients (5 servings)
|0.5 bunch||Thai basil|
|3 stalks||green onions|
|0.5 head||lettuce (e.g., iceberg, romaine)|
|60 g||sesame seeds|
|200 ml||peanut sauce (satay sauce)|
|vegetable oil for frying|
tongs, 2 frying pans, spiral slicer, bowl, cutting board, knife
This grape variety comes from northeastern Italy. It evokes nutty, almond tones that round out the dish.
Using a spiral slicer, cut carrot into thin strips.
Roughly chop Thai basil, cilantro, and mint. Cut tofu into thin rectangles. Cut pepper, onions, and lettuce into strips.
cutting board, knife
0.5 bunch Thai basil / 0.5 bunch cilantro / 0.5 bunch mint / 200 g tofu / 1 bell pepper / 3 stalks green onions / 0.5 head lettuce
Using a grease-free pan, toast nuts over medium-low heat for approx. 3 – 5 min. until fragrant. In a frying pan, sauté tofu in some vegetable oil over medium-high heat for approx. 2 – 3 min. per side or until golden brown. Season with salt and pepper.
tongs, 2 frying pans
60 g peanuts / vegetable oil for frying / salt / pepper
Dip rice wrappers evenly into water and allow to soak for approx. 1 min.
Gently shake to remove excess water. Set aside on a plate or cutting board.
10 rice wrappers
In the middle of the rice wrapper, layer tofu, carrot, pepper, peanuts, sesame seeds, green onions, and chopped herbs. Finish off with a dollop of peanut sauce.
60 g sesame seeds / 200 ml peanut sauce
In the same way you wrap a tortilla, fold the edges of the rice wrapper towards the center, bring forward the bottom, and roll forward with your thumbs until the roll is tight. Garnish the roll with sesame seeds and serve with a dipping sauce of your choice. Enjoy!