Fresh Summer Rolls with Peanut Ginger Dip
These are super easy to make and taste every bit as beautiful as they look pretty! They make a perfect healthy cold lunch appetiser or light meal! You can swap out peanut butter for tahini or almond butter depending on your preference.
Takes
Serves 8
Ingredients
- 1 ripe Avocado
- 1 medium Carrot
- ¼ Red cabbage
- 15 g fresh Coriander
- ½ Cucumber
- 4 Scallions of green onions
- 1 butterhead lettuce
- 8 sheets of rice paper
Tofu
- 200 g firm Tofu
- 2 tbsp tamari/ soy sauce
- 1 tbsp maple syrup
- 1 tsp rice vinegar or vinegar of choice
Peanut Dipping sauce
- 3 tbsp peanut butter
- 1 tbsp tamari/ soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- ½ thumb sized piece of fresh ginger
- Juice ½ lemon
- 2 tbsp water
Instructions
Marinate & Prep the Tofu
- Slice: Cut the 200g firm tofu into long, thin batons (about 8cm long).
- Sear: Heat a non-stick pan over medium heat with a splash of oil. Fry the tofu for 2 minutes on each side until lightly golden.
- Glaze: Pour in the 2 tbsp tamari, 1 tbsp maple syrup, and 1 tsp rice vinegar. Let it bubble and coat the tofu until the liquid is absorbed and sticky. Remove from heat and let cool.
Prepare the “Rainbow” Fillings
- The Crunch: Julienne (cut into matchsticks) the carrot and cucumber.
- The Base: Shred the red cabbage finely and separate the butterhead lettuce leaves.
- The Aromatics: Slice the scallions into thin strips and pick the coriander leaves.
- The Creaminess: Slice the avocado into thin wedges just before assembling to prevent browning.
Mix the Almond Dipping Sauce
- In a small bowl, grate the ginger finely.
- Whisk in the almond butter, tamari, maple syrup, sesame oil, and lemon juice.
- Add the water one tablespoon at a time until you reach a smooth, pourable consistency. Set aside.
Assemble the Rolls
- Dip: Submerge one rice paper sheet in a shallow dish of lukewarm water for about 10 seconds. Lay it flat on a clean, damp work surface.
- Layer: Place a lettuce leaf on the bottom third of the paper. Top with a pinch of cabbage, carrots, cucumber, scallions, and a piece of the glazed tofu.
- Place 2 slices of avocado and a few coriander leaves in the center of the paper (just above your main pile).
- Roll: Fold the bottom of the paper over the filling, tuck in the sides, and roll tightly upward. The avocado and coriander will show through the top of the translucent paper!
