Pumpkin and tofu summer rolls with two dipping sauces

Pumpkin and tofu summer rolls with two dipping sauces

Based on 3 ratings
Vegold

Vegold

Community member

vegold.de/

"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."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
Hokkaido pumpkin
40 g
tofu
red cabbage
cucumber
40 g
glass noodles
2
rice wrappers
¼ clove
garlic
¼ tbsp
sugar
¼ tbsp
sunflower oil
tbsp
soy sauce (divided)
¼ tbsp
hoisin sauce
¼ tbsp
tahini
tbsp
peanut butter
1 tbsp
water
mint
sunflower oil for frying
MetricImperial

Utensils

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

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-prepare-garlic

How to prepare garlic

how-to-measure

How to measure

Nutrition per serving

Cal215
Fat4 g
Protein5 g
Carb39 g
  • Step 1/5

    • Hokkaido pumpkin
    • 40 g 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

    • red cabbage
    • cucumber
    • 40 g 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

    • 2 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

    • ¼ clove garlic
    • ¼ tbsp sugar
    • ¼ tbsp sunflower oil
    • tbsp soy sauce
    • ¼ tbsp hoisin sauce
    • ¼ tsp soy sauce
    • ¼ tbsp tahini
    • tbsp peanut butter
    • 1 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.

  • Enjoy your meal!

    Pumpkin and tofu summer rolls with two dipping sauces

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