30.01.2020|Savoury

Summer Rolls with mushroom tofu filling

Sometimes there are days you just want a cold lunch. One of my favourite cold dishes in Vietnamese cuisine is definitely Summer Rolls. Although I wouldn't say that you can only eat them in summer - not at all. From time to time I also like to eat them in all other seasons, but of course they have a refreshing effect due to the many raw vegetables - you have to give them credit for that.

I haven't eaten peanut sauce for a long time either, today I ask myself: WHY? So many years of wasted years in my life. Today, there's nothing I love more than a really creamy peanut-soy sauce.

The good thing about Summer Rolls is that you can combine them with any vegetable you have at home. If you just want to use the vegetables, you can cut them into little sticks and put them in the rolls - you can let your imagination run wild. Any combination is possible.

You can get the rice paper either in big supermarkets at the Asia counter or in the real Asia store. After the first 1-2 rolls the rolling works pretty good, I think. Sure, it's a bit tricky, but it gets better with time. It is also really recommended to take care to pull the rolls through lukewarm water. As soon as it gets cold, the rolling does not work so well afterwards. I wish you a lot of fun doing it!

If you like the recipe, I would be happy about a rating, a comment, a link to Instagram. Any feedback helps me a lot!

Summer Rolls with mushroom tofu filling

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Savoury

I don't even know why they call summer rolls summer rolls. They are very refreshing, but I like to eat them all year long - especially with a good homemade peanut sauce! The best thing about them is that you can always use every vegetable you have at home.

Duration 40 minutes

Ingredients for 9 rolls

9 rice papers
1 paprika
2 carrots
0,5 kohlrabi
0.5 Cucumber
3 spring onions
1 red onion
fresh herbs (e.g. coriander)

For the peanut sauce:

20g soy sauce
20g peanut butter
20g peanut butter crunchy (or more smooth peanut butter)
4 tablespoons of water

For the tofu mushroom pan:

250g mushrooms
200 Tofu natural
20g soy sauce
5g sesame
1 tablespoon of olive oil

Preparation

For the tofu mushroom pan:

drain the tofu for at least 10 minutes or carefully press out the liquid
cut the tofu into cubes and put them together with cornstarch, sesame and soy sauce in a lunch box, close it and shake it until the spices are well distributed
heat olive oil in a coated pan and fry the tofu, 1 onion and garlic until the tofu is crispy

For the peanut sauce:

for the sauce, mix all the soy sauce, peanut butter, peanut butter crunchy and water until smooth

Last Steps:

cut the paprika, cucumber, carrot and kohlrabi into sticks, chop the spring onion and other onions
pull rice paper briefly through lukewarm water and fill it with vegetables, herbs and mushroom and tofu mix and roll it up, folding the left and right ends
dip Summer Rolls in sauce and enjoy

Nutritional values for 1 roll with peanut sauce

Calories

142 kcal

Fat

5,7g

Carbs

13,8g

Protein

6,5g

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