How to make Veg Summer Rolls
About Veg Summer Rolls Recipe: Spring rolls stuffed rice noodles, tofu and crisp summer vegetables. Served with spicy peanut sauce, these rolls are a great appetizer or light main course
Ingredients of Veg Summer Rolls
- 2 Rice paper sheets
- 25 gms iceberg Lettuce
- 25 gms carrot
- 10 gms bean sprouts
- 15 gms cucumber
- 15 gms tofu
- 5 gms basil
- 5 gms mint leaves
- 5 gram coriander
- 15 gram rice noodles (soaked in warm water for 20-25 minutes)
- 5 cups peanuts, roasted
- For the Hoisin Peanut Sauce:
- 45 gms hoisin sauce
- 30 gms peanuts, roasted
- 5 gms garlic, chopped
- 15 ml oil
- 10 gms red chillies, chopped
- 50 ml water
How to Make Veg Summer Rolls
- Pepare the Hoisin Peanut Sauce:
- 1.Make a paste of the roasted peanuts (Add 15 ml water & 15 ml cooking oil, grind in a mixer until smooth paste. Add little more water if required). In a non-stick pan, add the peanut paste, hoisin sauce, garlic and chillies.
- 2.Add water around 50 ml and allow it to simmer until the sauce thickens. Allow it to cool.
- 3.Slice the carrot and cucumber into thin slices. Cut the tofu into batons.
- 4.Take a sheet of rice paper and place it in water for 10-15 sec. Place on a flat surface, by wiping excess water with hands.
- 5.Layer it with cucumber and carrot slices, followed by the tofu, beans sprouts, roasted peanuts, iceberg lettuce, basil leaves, coriander leaves and mint leaves.
- 6.Place the rice noodles and chicken over it. Drizzle some more sauce.
- 7.Roll the rice paper. After the first roll, fold the sides and roll further. Ensure that it is rolled tightly to prevent the filling from falling out.
- 8.Cut the roll at a slant and serve with the hoisin peanut sauce.
- 9.Repeat the process for second sheet.
Key Ingredients: Rice paper sheets, iceberg Lettuce, carrot, bean sprouts, cucumber, tofu, basil, mint leaves, coriander, rice noodles (soaked in warm water for 20-25 minutes), peanuts, hoisin sauce, peanuts, garlic, oil, red chillies, water
