Main courses

Veggie summer rolls with peanut dressing

Name: Veggie summer rolls with peanut dressing
Prep time: 30 min
Total time: 30 min
Yield: For 4 servings:
Ingredients: 125 g Rapunzel rice spaghetti; 10 rice paper wrappers; 1 large carrot, peeled and cut into stripes; 1/2 cucumber, cut into stripes; 1/2 red pepper, cut into stripes; 1 handful fresh cilantro; 5 large green lettuce leaves, torn in half; 250 g smoked Tofu, cut in slices; 50 g Rapunzel peanuts roasted, salted

Ellen Panescu

30 Min.

For 4 servings:

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

125 g Rice spaghetti
10 rice paper wrappers
1 large carrot, peeled and cut into stripes
1 cucumber, cut into stripes
1 red pepper, cut into stripes
1 handful fresh cilantro
5 large green lettuce leaves, torn in half
250 g smoked Tofu, cut in slices
50 g Peanuts roasted, salted

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook the rice spaghetti as instructed on the packaging, rinse with cold water when done and put aside. Cut all the vegetables and put aside, too. To prepare your Summer Rolls, soften a piece of rice paper in warm to hot water until softened. Lay some rice spaghetti and a few pieces of tofu onto the middle of the roll, followed by cucumber, carrot, red pepper, cilantro, peanuts and salad leaves. Do not overstuff. Roll up carefully tucking in the sides and then repeat with remaining sheets of rice paper. For the dressing mix all ingredients in a bowl and whisking till smooth. Enjoy!

USED RAPUNZEL PRODUCTS

Rice spaghetti

Peanuts roasted, salted

Peanut butter creamy

Sesame oil virgin