Summer Rolls with Peanut Sauce
| 4 People | |
| 4 tbsp | almonds |
| ½ | cucumber |
| 1 large | carrot |
| 4 leaves | lettuce, large |
| 1 | avocado |
| 150 g | firm tofu |
| 8 | rice paper sheets, round |
| fresh mint, optional | |
| Cold Peanut Sauce | |
| 5 tbsp | peanut butter |
| 1 tbsp | sesame oil |
| 1 tbsp | rice vinegar |
| 2 tsp | sambal oelek |
| 2 tsp | agave syrup |
| 1 tsp | soy sauce |
| 2-3 tbsp | water |
It can take a couple of tries to get the technique down for making these rolls, but it’s actually easier than you think. Once done, store your rolls in the fridge, tightly wrapped in plastic wrap. They should be eaten within about an hour – the rice paper, avocado and vegetables don’t stay fresh too long. The peanut sauce can be prepared the day before, however.
1
Chop the almonds and roast them in a dry frying pan until they are golden.
2
Cut cucumber and carrot into sticks, about 10 cm. Cut sticks of avocado and tofu. Rinse the lettuce.
3
Fill a bowl with warm water from the tap. Keep the vegetables and tofu ready and make sure you have enough space on your work surface to prepare the rolls.
4
Dip a sheet of rice paper in the warm water for about fifteen seconds, hold it up to let the water run off, then place it flat on your work surface. Take another sheet, and repeat, placing it on top of the first one – we definitely recommend using a double layer of rice paper, as the rolls will hold together much better.
5
Put a lettuce leaf over the rice paper, while keeping some space free around the sides. Add a few sticks of carrot and cucumber, avocado and tofu, and sprinkle some fresh mint and almonds on top. Fold in the bottom and one side of the rice paper, then make a tight roll, starting from the opposite side.
6
Repeat with the rest of the rolls, and sprinkle some extra almonds on top.
Cold Peanut Sauce
7
Mix all the ingredients for the peanut sauce, and adjust to taste.