Vegan Summer Rolls with Konjac Noodles
Ingredients
- Konjac noodles
- Carrots
- Avocado
- Red pepper
- Red cabbage
- Tofu
- Soy sauce (for marinating)
Dipping sauce
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
Preparation
Marinate the tofu in soy sauce.
Prepare the vegetables by slicing them into thin strips or desired shapes.
Mix the dipping sauce by combining peanut butter, soy sauce, and maple syrup.
Soak rice paper wrappers in water until soft and pliable.
Fill each wrapper with Konjac noodles, marinated tofu, and vegetables, then roll them up securely.
Serve the summer rolls with the dipping sauce.
Stir-fry variation
Stir-fry all the ingredients in a wok until heated through and slightly softened as an alternative to rolling.
