Vietnamese summer rolls

Name: Vietnamese summer rolls
Prep time: 1800 s
Total time: 1800 s
Yield: 5 Servings
Cuisine: Asian
Ingredients: 1 carrot; 10 g Thai basil; 10 g cilantro; 10 g mint; 200 g tofu; 1 bell pepper; 3 green onions; ½ lettuce (e.g., iceberg, romaine); 60 g peanuts; 10 rice wrappers; 60 g sesame seeds; 200 ml peanut sauce (satay sauce); vegetable oil for frying; salt; pepper

Based on 61 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-5+

1	carrot
10 g	Thai basil
10 g	cilantro
10 g	mint
200 g	tofu
1	bell pepper
3	green onions
½	lettuce (e.g., iceberg, romaine)
60 g	peanuts
10	rice wrappers
60 g	sesame seeds
200 ml	peanut sauce (satay sauce)
	vegetable oil for frying
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

tongs
2 frying pans
spiral slicer
bowl
cutting board
knife

Enjoy with

Friulano
This grape variety comes from northeastern Italy. It evokes nutty, almond tones that round out the dish.

Nutrition per serving

Cal
365

Protein
15g

Fat
21g

Carb
28g

Step 1/6

Using a spiral slicer, cut carrot into thin strips.

1 carrot

spiral slicer

Using a spiral slicer, cut carrot into thin strips.

Step 2/6

Roughly chop Thai basil, cilantro, and mint. Cut tofu into thin rectangles. Cut pepper, onions, and lettuce into strips.

10 g Thai basil
10 g cilantro
10 g mint
200 g tofu
1 bell pepper
3 green onions
½ lettuce

cutting board
knife

Roughly chop Thai basil, cilantro, and mint. Cut tofu into thin rectangles. Cut pepper, onions, and lettuce into strips.

Step 3/6

Using a grease-free pan, toast nuts over medium-low heat for approx. 3 – 5 min. until fragrant. In a frying pan, sauté tofu in some vegetable oil over medium-high heat for approx. 2 – 3 min. per side or until golden brown. Season with salt and pepper.

60 g peanuts
vegetable oil for frying
salt
pepper

tongs
2 frying pans

Using a grease-free pan, toast nuts over medium-low heat for approx. 3 – 5 min. until fragrant. In a frying pan, sauté tofu in some vegetable oil over medium-high heat for approx. 2 – 3 min. per side or until golden brown. Season with salt and pepper.

Step 4/6

Dip rice wrappers evenly into water and allow to soak for approx. 1 min.
Gently shake to remove excess water. Set aside on a plate or cutting board.

10 rice wrappers

bowl

Dip rice wrappers evenly into water and allow to soak for approx. 1 min. Gently shake to remove excess water. Set aside on a plate or cutting board.

Step 5/6

In the middle of the rice wrapper, layer tofu, carrot, pepper, peanuts, sesame seeds, green onions, and chopped herbs. Finish off with a dollop of peanut sauce.

60 g sesame seeds
200 ml peanut sauce

cutting board

In the middle of the rice wrapper, layer tofu, carrot, pepper, peanuts, sesame seeds, green onions, and chopped herbs. Finish off with a dollop of peanut sauce.

Step 6/6

In the same way you wrap a tortilla, fold the edges of the rice wrapper towards the center, bring forward the bottom, and roll forward with your thumbs until the roll is tight. Garnish the roll with sesame seeds and serve with a dipping sauce of your choice. Enjoy!