"Summer rolls are a refreshing change from the usual deep-fried spring rolls and make a great snack for warm days. Summer rolls are bound in rice paper, which is so flexible when wet that you can roll them up with relative ease. The filling in this recipe is the increasingly popular version with tofu. It's accompanied by a peanut sauce for dipping to match."
Nutritional values per serving
|10 g||Thai basil|
|1||Red bell pepper|
|3 stalks||Spring onions|
|½||Lettuce (iceberg or romaine lettuce)|
|10 sheets||Rice paper|
|60 g||Sesame seeds|
|200 ml||Saté sauce|
|Vegetable oil for frying|
Cut the carrot into thin strips with a spiral slicer or carefully with a knife.
Roughly chop Thai basil, cilantro and mint. Cut tofu into thin rectangles. Cut bell peppers, onions, and lettuce into strips.
Toast nuts in a grease-free skillet over medium heat until fragrant, about 3 - 5 minutes. In a skillet, fry tofu in a little vegetable oil over medium-high heat for approx. 2 - 3 min. per side until golden brown. Season with salt and pepper.
Dip rice wrappers evenly in water and let soak for about 1 minute. Shake gently to remove excess water. Set aside on a plate or cutting board.
Layer tofu, carrots, bell bell pepper, peanuts, sesame seeds, scallions and chopped herbs in the center of the rice wrapper. Finish with a blob of peanut sauce.
Like a tortilla, fold the edges of the rice paper toward the center, bring the bottom forward, and roll the roll with your thumbs until firm. Garnish the roll with sesame seeds and serve with your choice of dipping sauce. Bon appetit!