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–+ servings

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!
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