Vegetarian summer rolls

Name: Vegetarian summer rolls
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1 Garlic clove; 1–2 red chillies; 60 g Peanut Butter; 100 ml liquid coconut milk; 7-10 Tbsp Salt; 200 g Chinese cabbage; 1/2 Mango; 1 Pot peppermint; 175 g smoked tofu; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Soy sauce; 1 Avocado; 8 leaves rice paper (28 Ø ; available in the asian shop)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1 Garlic clove
1–2 red chillies
60 g Peanut Butter
100 ml liquid coconut milk
7-10 Tbsp Salt
200 g Chinese cabbage
1/2 Mango
1 Pot peppermint
175 g smoked tofu
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Soy sauce
1 Avocado
8 leaves rice paper (28 Ø ; available in the asian shop)

Directions

1
Peel the garlic. Chilli wash, clean. Dice garlic and chilli finely. Mix peanut butter and coconut milk, season to taste with salt, chilli and garlic.
2
Clean, wash and cut the Chinese cabbage into strips. Peel and chop the mango. Mint wash, shake dry. Remove the leaves from the stalks and chop them, except for something to garnish. Cut the tofu into slices.
3
Heat the oil in a pan and fry the tofu for about 2 minutes while turning. Season with soy sauce. Halve the avocado, remove the core, remove the flesh from the skin and cut into thin slices.
4
Cut the tofu into strips.
5
To soak the rice paper, place a clean, wet (!) tea towel on the work surface. Place one sheet of rice paper on each cloth one after the other, pour approx. 50 ml of water over it and wait approx. 2 minutes until the paper is soft.
6
Place 1/8 of each of the prepared ingredients on the lower third. Roll up from below. Wrap the two side edges inwards and roll up completely. Halve the rolls and arrange with the dip.
7
Garnish with mint.