Vegan Summer Rolls
Ingredients
- 3 tbsp rice wine vinegar
- 4 tbsp coconut milk
- 4 tbsp soy sauce
- 2 tbsp maple syrup
- 1 inch fresh ginger
- 1 clove garlic
- summer rolls
- 8-10 spring roll rice papers
- 1 carrot
- 1 yellow bell pepper
- 1/2 cucumber
- 4-5 romaine leaves
- 1/4 purple cabbage
- 200 g block of tofu
Preparation
Preheat the oven to 200°c
Cut the tofu into 2cm batons, and place on a baking sheet lined with parchment paper
Season with salt and pepper and bake for 15-20 minutes until golden brown
While the tofu is baking, chop all the vegetables into very thin strips
This will help them lay nice and flat in the rolls
To make the peanut sauce blend all the ingredients for the sauce until completely smooth
Set both the sauces aside
To assemble the summer rolls, soak the paper in lukewarm water until soft, then lay on a plate
Add in some tofu, and a few pieces of each vegetable
Roll the paper over so the vegetables are covered, then fold in the sides and finish rolling so the summer roll is sealed