Summer Rolls With Creamy Peanut Dip
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 50g vermicelli rice noodles
- 1 teaspoon olive oil
- 1 handful of chives
- 1 handful of parsley
- ¼ block medium–firm tofu
- 1 small yellow pepper
- 1 carrot
- 1 lemon
- 4 rice paper wrappers
- pinch of sea salt & black pepper
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Preparation
Step 1
Cook the noodles according to the packet instructions. Drain well, rinse under cold running water and toss with the olive oil. Meanwhile, make the peanut dipping sauce by whisking together the ingredients with 2 tablespoons of cold water.
Step 2
In another bowl, toss together the herbs, tofu, yellow pepper, carrot and lemon juice; season to taste.
Step 3
Take a shallow bowl (large enough to submerge the rice paper wrappers) and fill with cold water.
Step 4
Dip 1 of the rice paper wrappers into the water until pliable (or according to packet instructions). Then lay it out flat on a clean work surface; add a few rice noodles in the centre, followed by some of the tofu and mixed vegetables, leaving a small border around the outside. Don’t overfill or they’ll be hard to roll.
Step 5
Fold in the sides of the wrapper over the filling (like you would do with a burrito) and then roll over to completely enclose the filling. Repeat with the remaining wrappers and filling; serve with the peanut dipping sauce.
Step 6
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