Vegan summer rolls with quinoa
Summer rolls are rice sheets filled with vegetables, fish, poultry, meat or a meat substitute. You don’t fry them like spring rolls: they’re eaten raw. Summer rolls are great with a noodle soup or as a healthy snack!
Ingrediënts
100 gram quinoa tricolore10 rice sheets
1 cucumber
1 bell pepper
1 bunch cilantro
3 tranches spring onion
180 gram diced tofu
60 gram pre-cut raw red cabbage
1 tablespoon sweet ketjap
1 handful peanuts
Dip ingredients
3 tablespoons tamari2 tablespoons peanut butter
1 lime
this recipe is for 10 rolls
PREPARATION:
1) Cook the quinoa according to the package description. Fry the tofu in a frying pan. Let the quinoa and tofu cool down.2) Finely cut the cilantro and the spring onion. Slice the cucumber and the bell pepper in thin strips.
3) Fill up a deep plate with warm water. Shortly soak a rice sheet in the water and put it on a clean surface.
4) Put quinoa, tofu, komkommer, paprika, rode kool, bosui en koriander on the rice sheet. Don’t use too much stuffing!
5) Fold the bottom over the stuffing. Now fold the left and right side: you’ll see an envelope-like shape. Now firmly roll up the rice sheet.
6) Repeat step 3 to 5 with the other rice sheets.
7) When all rolls are done, you can start with the dip. Put the tamari and the peanut butter in a bowl. Squeeze the lime and add the juice to the bowl.
8) Half all of your summer rolls and sprinkle some peanuts over them. Serve with the dip. Enjoy your meal!