Summer Rolls are a light alternative to spring rolls and perfect for a side dish at barbecues or buffets or even as a whole meal, if you make enough. For 6 Summer Rolls.
– 6 sheets rice paper
– 50g rice noodles
– 1/2 bunch of coriander
– 1/2 bunch of parsley
– 100g rocket salad
– 1/2 bell pepper
– 1/2 carrot
– 1/2 cucumber
– 175 tofu (preferably with taste)
For the dip:
– 175ml coconut milk
– 4-5 tablespoons peanut butter (to taste)
– 1 clove garlic
Chop the coriander, parsley and rocket salad roughly. Cut the bell pepper, carrot, cucumber and tofu in thin and not too long strips.
Now cook the rice noodles for about 3 minutes. After that, cut them, too.
Take one rice paper and wet it with warm water from all sides. Put it on a plate. Wait until it gets pliable and soft. Then put all the ingredients edgeways on it. You’ll need some space in the bottom part and on the sides. After that, fold it firm like a wrap. First fold over the bottom side of the rice paper, then the left and fold it to the right.
For the dip, put the coconut milk with the peanut butter and garlic in a mixer. Serve the dip in small bowls for everyone, since the Summer rolls are best if you just dunk them in and enjoy them this way.
Tip: If you can’t find tofu with taste, just put it in a bowl with either oil and salt or oil and soy sauce for at least one hour to give it taste.