Spring Rolls With Peanut Sauce
15min
4 pers.
15min
Firm tofu
Lunches and dinners
Completely vegetarian
Ingredients
Spring Rolls:
12 rice paper sheets for spring rolls
80 g rice vermicelli (dry weight)
450 g firm Soykei tofu, diced
2 carrots, julienned
¼ red cabbage, finely shredded
A few leaves of iceberg lettuce
1 cucumber, julienned
2 avocados
1 handful of chives
2 tbsp oil for cooking the tofu
Dipping Sauce:
150 g Soykei silken tofu
4 tbsp natural peanut butter
2 tbsp soy sauce (or tamari)
2 tbsp freshly squeezed lime juice
1 tbsp maple syrup
1 clove garlic, minced
1 teaspoon fresh grated ginger
1 teaspoon sesame oil
Sriracha, to taste (optional)
2 tablespoons warm water (to adjust consistency)
Preparation
Sauce
- Mince the garlic and grate the ginger.
- In a blender, combine the silken tofu, peanut butter, soy sauce, lime juice, and maple syrup. Blend until smooth.
- Add the garlic, ginger, sesame oil, and Sriracha. Blend again.
- Gradually add water until the desired consistency is reached. Taste and adjust seasoning.
- Refrigerate for at least 15 minutes before serving.
Spring Rolls
- Vermicelli: Place in boiling water off the heat for 3 to 5 minutes. Drain and rinse under cold water.
- Tofu: Pat the cubes dry. Brown in oil over medium-high heat for 8 to 10 minutes.
- Vegetables: Prepare all the fillings and arrange them within easy reach.
- Rice paper: Soak for 10 to 15 seconds in warm water, then lay flat on a damp cloth.
- Fill: In the bottom third, layer the lettuce, vermicelli, tofu, vegetables, avocado, and chives. Do not overfill.
- Rolling: Fold up the bottom, tuck in the sides, then roll tightly toward the top.
Serve immediately with the sauce, or cover with a damp cloth while waiting.
