The recipe for these vegan summer rolls below uses tofu, however, if you prefer prawns or salmon, I suppose either is a delicious option, too! Do not underestimate the effect of the dips, they do the most of the job here! I love to use peanut or almond butter every now and then instead of the tahini, feel free to have a try using your favorite nut butter! Also, use tamari sauce instead of the soy sauce to dip the rolls in if you want a gluten-free option.
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Enjoy!
Love,
Lea Lou
Vegan summer rolls
For four servings as a snack (or for two as a main dish).
For the tahini dip:
100 grams tahini
1 tablespoon rice vinegar
1 garlic clove, crushed
1 teaspoon maple syrup
2 – 4 tablespoons cold water
A pinch chilli flakes
Black pepper, freshly ground, to taste
For the rolls:
2 tablespoons sesame seeds
150 grams firm tofu, plain or marinated in soy sauce (for an hour or so)
1 carrot
1/2 cucumber
2 spring onions
1/2 red bell pepper
1/2 ripe mango
1 handful coriander sprigs, leaves only
8 rice paper wraps (16 cm diameter)
To serve:
Freshly squeezed lime juice
Toasted sesame seeds
Soy sauce
Method:
For the dressing, whisk together tahini, rice vinegar, garlic, maple syrup and add as much water as required for a creamy sauce. Season with chilli flakes and black pepper to taste. Set aside.
Now toast the sesame seeds for a couple of minutes in a pan without fat over medium heat, stirring. Allow to cool.
Cut the tofu into 4 cm long, thin slices. Set aside.
Wash the carrot, cucumber, spring onions and pepper. Cut all vegetables into thin slices about the same size as the tofu. Peel the mango, cut it in slices of the same size, too.
Wash and dry the coriander leaves.
Fill a shallow plate (I find pasta or soup plates work really well here) with some cold water. Place one rice paper wrap in the water, and allow it to soak for about 20 – 30 seconds. Make sure the entire wrap is covered with water, and do not leave it in the water for too long. You want your rice paper to be easily shapeable, but not too soggy.
Carefully transfer the rice paper wrap to a clean working surface. Sprinkle it with some toasted sesame seeds, then add a few slices of tofu, vegetables and mango to the centre of the paper. Add a few coriander leaves, and perhaps drizzle the filling with some lime juice.
Now fold one long side of the paper over the vegetables, then fold in the left and right side of the rice paper. Finally fold the bottom side up to seal the roll.
Place the finished rolls to a plate, and serve the summer rolls with the tahini dressing, soy sauce, some additional toasted sesame seeds and freshly squeezed lime juice.
Video: Karin Capuano
Music: Fernando Alanís
