Variation of Summer Roll, Peanut and Sweet and Sour Chilli Sauce & Pak Choi

For variation 1 of the summer rolls

1. Cut the seitan into thin slices and place in a large, flat bowl (with a lid if possible). Layer the chopped onion and spring onion, pressed garlic, and grated ginger over the seitan. In a medium-sized bowl, mix the soy sauce, sesame oil, mirin, rice vinegar, sugar, paprika, pepper and the finely grated pear together until you have a creamy sauce. Pour this sauce over the seitan and onions; the seitan should be completely covered. Leave to marinate in the refrigerator for at least 8 hours (but preferably overnight).
2. After 8 hours (or the next day) take the seitan out of the marinade. Heat 2 tablespoons of sesame oil in a large pan and add the seitan, fry for about 1 minute. Add some of the marinade so that the seitan is barely covered. Let the marinade reduce a little. When the seitan is light brown caramelized on the underside, turn and fry the other side. Let it simmer until the seitan has completely absorbed the marinade. Remove the seitan from the pan and let it cool down. Then peel the baby pineapple and cut into approx. 2 cm large, narrow pieces.

For variation 2 of the summer rolls

1. Preheat the oven to 200 degrees (convection: 180 degrees). Cut the tempeh into 1 cm thick slices. Line a baking sheet with parchment paper. Turn tempeh in oil, spread on the baking sheet. Cook in the oven on the second rack from the bottom for 8 minutes, then turn and cook for another 8 minutes. In the meantime, stir together agave syrup, mirin and soy sauce. Take the tempeh slices out of the oven, spread the sauce on both sides and continue cooking in the oven for 5 minutes. Brush the cooked tempeh slices with the remaining sauce and set aside, allow to cool. Stone, peel and cut the nectarines into narrow wedges. Wash and clean the peppers and also cut into narrow wedges.

For variation 3 of the summer rolls

1. Cut the tofu into 1 cm thick slices. Heat the oil in a large pan, add the tofu slices and fry on both sides until crispy, turning several times. When the tofu is nicely browned, dust evenly with paprika powder and deglaze with soy sauce. Keep frying until the soy sauce has boiled down completely. Take the tofu out of the pan and let it cool down. Peel and stone the mango and avocado and cut into narrow wedges.

For all 3 variants

1. Prepare all ingredients for the respective variations plus the general ingredients (lettuce, carrots, sprouts, etc.). Fill a large shallow bowl (or deep plate) with cold water and lay out a clean, slightly damp tea towel. Now dip a rice paper into the water and place it on the tea towel. In the middle, decorate a vertical strip approx. 10 cm wide with 2-3 coriander leaves. Leave a margin of 2 cm at the top and a margin of 5 cm at the bottom. Sprinkle a few grated carrots on the herbs. Now cover the lower edge of this strip with lettuce, soy sprouts (these should definitely be vertical, otherwise they will pierce the rice paper when rolling up!), Chopped peanuts and sesame seeds. Depending on the variation, place the other ingredients (seitan, tempeh or tofu and the respective fruit / vegetables, always about two pieces of everything) on ​​top. Do not use too much filling, otherwise the summer rolls will tear. Fold the sides of the rice paper over approx. 1/2 cm towards the middle. Fold the lower edge approx. 5 cm upwards. Roll up tightly from below. The role holds together by itself. Four summer roles per person are sufficient.

For the peanut sauce

1. Mix the peanut butter with the soy sauce, lime juice, agave syrup and rice vinegar. Stir in ginger and garlic and, if necessary, season again with soy sauce or rice vinegar. If the sauce is too thick, simply stretch it with a little water or coconut milk.

For the sweet and sour chili sauce

1. Finely chop the peeled cloves of garlic and ginger and chili peppers. Fry briefly in hot oil, but do not brown, otherwise it will be bitter. Add sugar, caramelize briefly, but do not let it turn brown and deglaze with the juice while stirring. Add the water, soy sauce, salt, ketchup and vinegar and bring to the boil. Mix the cornstarch in a cup with about 3 tablespoons of cold water and, stirring constantly, add enough of it to the boiling sauce until the desired consistency is achieved. Finally, season again with salt, sugar, vinegar and / or soy sauce, as binding with starch usually changes the taste.

For the sugar snap pak choi vegetables

1. Wash and clean the sugar snap peas and cut them in half once across. Wash the pak choi and shake dry. Cut the white of the pak choi into bite-sized rings / pieces, coarsely chop the green. Peel garlic and chop finely. Heat the olive oil in a pan, sweat the garlic with the white pak choi for about two to three minutes, add the snow peas and fry for a minute, then add the green pak choi and only sauté very briefly. Season the vegetables with salt and roasted sesame oil and serve lukewarm.