Summer Rolls
This recipe is perfect for a meal with friends or family. You can prepare everything in advance and then everyone can create their own rolls at the table. A little tip: You can NEVER have enough of the peanut sauce. Often it is gone after a short time. So it's not worth saving with the quantities ;)
vegan, gluten-free
INGREDIENTS (8 servings):
Toppings:
- 8 rice leaves (for spring rolls)
- 2 pack glass noodles (approx. 200g)
- 1 pack UMAMI Powermix
- 2 carrots (cut into fine strips)
- 1 cucumber (cut into fine strips)
- Dried shiitake
- 1 bunch coriander (plucked)
- 1 bunch mint (plucked)
Crispy Tofu:
- 1 pack of tofu
- 2-3 tsp cornflour
- Oil for frying
Marinade/Sauce Base:
- Small piece of ginger (grated)
- 1 medium garlic clove (grated)
- 5 tbsp. soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons sesame oil
- 1 pinch chili flakes
Peanut sauce:
- 3 heaped tbsp. peanut butter
- 1 tbsp. rice vinegar
- 1 tablespoon lime juice
- 1.5 tbsp. sesame seeds
- 5-6 tbsp shiiitake pickling water
COOKING INSTRUCTION:
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Pour hot water over the dried shiitake in a bowl. Allow to swell for 5-10 minutes. Note: set the water aside. You will need it later for the peanut sauce.
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Mix all the ingredients of the marinade in a medium bowl.
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Cut the tofu into 1x4 cm strips. With 3 tablespoons of the marinade, marinate the tofu in a second bowl.
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Add the other ingredients of the peanut sauce to the rest of the marinade and mix. Depending on the desired consistency, add more or less of the shiitake pickling water.
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Cook the noodles as described on the package. Then immediately rinse with cold water and drain.
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Cut the vegetable toppings and divide them into small bowls.
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Add the cornflour to the marinated tofu and stir. Fry in a pan with oil until crispy.
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Place all ingredients, toppings and sauce in small bowls on the table. Provide a basin of warm water to soak the rice leaves (round roasting pans are perfect).
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Now everyone can fill their rice sheets and roll them up.