I have been obsessed with summer rolls lately. These fresh vegetable summer rolls make a great healthy snack or light meal. Serve with creamy vegan coconut basil sauce for dipping. It’s vegan and gluten-free.
Ingredients
6
spring roll rice wrappers
200 g
cooked rice noodles
200 g
extra-firm tofu, sliced into strips
1
ripe avocado, sliced
2
ripe peaches (or mango)
10 pieces
radish, very thinly sliced
fresh basil & mint
sesame seeds
to serve:
sesame oil, tamari and siracha
150 g
full-fat coconut milk
15 g
fresh basil
10 g
fresh mint
1 tbsp
tahini
1
lime, juice
1/4
clove garlic
1/2 tsp
fresh ginger
pinch
of sea salt
How to make
1
Make the basil coconut sauce: In a food processor, combine the coconut milk, basil, tahini, lime juice, garlic, ginger, and salt. Pulse until well combined. Season to taste.
2
Cook the rice noodles according to the package. Drain with cold water and set aside.
3
Cut all the veggies, fruit and tofu.
4
Assemble the summer rolls: Fill a shallow glass baking dish with 1 inch of warm water. Submerge one piece of rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the centre of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.
5
Serve with the sauce for dipping. Serve with sesame oil, tamari and sriracha on the side, if desired.
calories: 0 (-)
fat: 0g (-)
saturates: 0g (-)
sugars: 0g (-)
salt: 0mg (-)
protein: 0g (-)
carbs: 0g (-)
fibre: 0g (-)
Heb je dit recept gemaakt? Deel het op Instagram of Facebook en tag @FoodbyIeke of tag #foodbyieke