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Summer Rolls with mushroom tofu filling
Savoury

I don't even know why they call summer rolls summer rolls. They are very refreshing, but I like to eat them all year long - especially with a good homemade peanut sauce! The best thing about them is that you can always use every vegetable you have at home.

Duration 40 minutes
Ingredients for 9 rolls
  • 9 rice papers
  • 1 paprika
  • 2 carrots
  • 0,5 kohlrabi
  • 0.5 Cucumber
  • 3 spring onions
  • 1 red onion
  • fresh herbs (e.g. coriander)
For the peanut sauce:
  • 20g soy sauce
  • 20g peanut butter
  • 20g peanut butter crunchy (or more smooth peanut butter)
  • 4 tablespoons of water
For the tofu mushroom pan:
  • 250g mushrooms
  • 200 Tofu natural
  • 20g soy sauce
  • 5g sesame
  • 1 tablespoon of olive oil
Preparation
For the tofu mushroom pan:
  1. drain the tofu for at least 10 minutes or carefully press out the liquid
  2. cut the tofu into cubes and put them together with cornstarch, sesame and soy sauce in a lunch box, close it and shake it until the spices are well distributed
  3. heat olive oil in a coated pan and fry the tofu, 1 onion and garlic until the tofu is crispy
For the peanut sauce:
  1. for the sauce, mix all the soy sauce, peanut butter, peanut butter crunchy and water until smooth
Last Steps:
  1. cut the paprika, cucumber, carrot and kohlrabi into sticks, chop the spring onion and other onions
  2. pull rice paper briefly through lukewarm water and fill it with vegetables, herbs and mushroom and tofu mix and roll it up, folding the left and right ends
  3. dip Summer Rolls in sauce and enjoy
Nutritional values for 1 roll with peanut sauce
Calories
142 kcal
Fat
5,7g
Carbs
13,8g
Protein
6,5g