There's nothing fresher in Spring or Summer than fresh summer rolls loaded with veggies. This recipe is more amazing with a yum dipping sauce!
- 6 sheets rice paper
- 1 carrot julienned
- 1/2 small cucumber julienned
- 12 strips flavoured tofu
- 5 cherry tomatoes cut in half
- 1/2 an avocado cut into strips
- 6 snow peas ends chopped and cut into strips
- An assortment of herbs, edible flowers and/or micro greens - whatever you have at hand
- 2 heaped teaspoons Noya Cashew butter
- 1/4 tsp fresh ginger grated
- 1/4 tsp chilli flakes
- 1/2 tsp sesame oil
- Juice of 1/2 a lemon
- 1/2 teaspoon maple syrup
- 1/2 teaspoon tamari or soy sauce
- water, to make less thick
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Firsly prepare all the ingredients for the filling of the rolls. To make it easier, you could use a pre-marinated tofu, or you can marinate your own.
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Get a large, shallow dish, large enough to fill a rice paper roll sheet - I use a pie dish. Fill it with hot water. I also put a bit of cold water in, to make it medium hot. Get a chopping board to lay the soaked rice paper sheet on, or use a clean bench. To make the rolls, soak a rice paper sheet (one at a time) for 5 to 10 seconds, just so it is soaked in the water. Then put it on the surface you are using. Layer up the fillings. I usually start with edible flowers, herbs or microgreens. Then avocado, then tofu, and then the rest. Roll it up and set aside while you make the rest.
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To make the dipping sauce, add all the ingredients into a small bowl and mix well. Add water a little bit at a time to achieve desired consistency - you don't want it too thick, but not too watery either.
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Time to dig in! Enjoy!!