Vegetarian summer rolls with peanut dip

Ingredients for 4 servings:

• 16 sheets of rice paper (for summer rolls, not for spring rolls)
• 200 g tofu, firm (whether smoked or plain)
• 100 g glass noodles
• 4 large lettuce leaves
• 1 large carrot(s)
• ¼ cucumber(s)
• 1 handful of bean sprouts
• 1 handful of mint
• 1 handful of peanuts, chopped (salty is fine)
• 2 eggs
• 1 tsp rice vinegar
• 2 tbsp milk
• 1 dashes soy sauce
• 2 tbsp peanut butter or butter
• 150 ml coconut milk or regular milk if none is available
• 1 clove(s) garlic
• 1 piece(s) ginger, approx. thumb-sized
• 1 tbsp soy sauce
• 1 tsp cane sugar
• 1 tbsp lime juice
• some oil for frying, neutral
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

without omelette also vegan

Squeeze the water out of the tofu and fry it in a block with plenty of oil. When all four sides are crispy, remove from the pan and cut into strips. For the omelet, mix all the ingredients together well, add to a greased pan, and fry on low heat. After a few minutes, the omelet should be turned. It’s ready to turn when small holes appear on top. This will take a while, so prepare the remaining ingredients until then. Pour hot water over the glass noodles in a pot, let them soak for 4 minutes, and drain. Then rinse with cold water and set aside to cool. Now cut the lettuce, cucumber (unpeeled), and carrots into strips (carrots don’t need to be peeled). Chop the mint and peanuts if they’re too big. Don’t forget to turn the omelet! When it’s browned on both sides, cut into strips. For the dip: Peel and chop the ginger and garlic, and sauté in oil. Deglaze with the coconut milk and add the soy sauce, sugar, and lime juice. Remove the sauce from the heat and stir in the peanut butter/paste, but do not allow to boil again. Now fill the summer rolls and roll them. Because they look beautiful, I always prepare a large plate with all the ingredients and bring them to the table. To moisten the rice paper, I fill a deep plate or bowl with water. Drag the rice paper through the water until it is soft, but not for too long, or it will tear. Place the wet rice paper on a cutting board and cover with the ingredients. Leave enough space around the edge for rolling. Cover the rice paper with the ingredients about 5 cm above the bottom edge. First, add the glass noodles and salad, then the vegetables, omelet, and tofu. Finally, sprinkle with mint and chopped peanuts. The edges on the right and left should also be at least 5 cm free. (It’s better to underfill the roll at first rather than overfill it, so it rolls more easily.) Now first roll the roll once around itself, then fold it in on the right and left, and then continue rolling tightly. It takes a bit of practice, so don’t despair if the first few rolls are too loose, too thin, too thick, or too tight and then tear. Now enjoy the summer rolls with the dip. If you like a lot of dip, you can double the amount. This recipe makes 16 summer rolls. You can also use coriander instead of mint.