Pumpkin and tofu summer rolls with two dipping sauces

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“I love Vietnamese food. The rice paper rolls can be filled arbitrarily and served with wonderful dips. The summer rolls can be well prepared and individually wrapped in foil with to take to work or party. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
¼ Hokkaido pumpkin
200 g tofu
¼ red cabbage
¼ cucumber
200 g glass noodles
10 rice wrappers
1 clove garlic
1 tbsp sugar
1 tbsp sunflower oil
3⅓ tbsp soy sauce (divided)
1 tbsp hoisin sauce
1 tbsp tahini
2 tbsp peanut butter
5 tbsp water
mint
sunflower oil for frying
Metric
Imperial

Utensils

  • frying pan
  • cutting board
  • knife
  • paper towel
  • pot
  • colander
  • wide container
  • 2 bowls

Nutrition per serving

Cal
215
Protein
5g
Fat
4g
Carb
39g

Step 1/5

  • ¼ Hokkaido pumpkin
  • 200 tofu
  • sunflower oil for frying
  • frying pan
  • cutting board
  • knife
  • paper towel

Cut the pumpkin into strips and fry in a pan with a little oil. Chop the tofu and add to another pan with plenty of sunflower oil. Dab pumpkin and tofu well with a paper towel to remove excess oil.

Step 2/5

  • ¼ red cabbage
  • ¼ cucumber
  • 200 glass noodles
  • mint
  • pot
  • colander

Cut the red cabbage into thin strips. Halve the cucumber, remove the inside seeds, and cut into thin strips. Remove leaves from the mint sprig. Cook the glass noodles according to the package instructions and drain well.

Step 3/5

  • 10 rice papers
  • wide container

Fill a wide container with boiling water and immerse one rice paper completely. Attention: Do not fold or kink! Spread the wet rice paper flat on a cutting board. Arrange the ingredients horizontally in the middle, leaving 2 cm of rice paper at the left and right ends.

Step 4/5

Fold the left and right ends in, then roll up everything from bottom to top. Do not panic, the first attempts may not work so well, but soon you'll get the hang of it!

Step 5/5

  • 1 clove garlic
  • 1 tbsp sugar
  • 1 tbsp sunflower oil
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp soy sauce
  • 1 tbsp tahini
  • 3 tbsp peanut butter
  • 5 tbsp water
  • frying pan
  • 2 bowls

For the soy dip, put the garlic and sugar in a pan and caramelize. Deglaze with oil, most of the soy sauce, and the hoisin sauce. The peanut dip is done very quickly: Just mix the remaining soy sauce, tahini, peanut butter, and water together.