Vietnamese Summer Rolls with Peanut Sauce

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Vietnamese Summer Rolls with Peanut Sauce

Delicious, healthy and super colorful Vietnamese summer rolls with a spicy peanut sauce

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Vietnamese

Keyword: Avocado, Carrots, Cucumber, Paprika, Peanuts, Tofu

Schwierigkeitsgrad: Moderate

Servings: Persons

Calories: 647kcal

Ingredients

For the marinated tofu:

1 block tofu
4 Tbsp soy sauce
1 Tbsp Sriracha
2 Tbsp mushroom sauce
1 Tbsp agave syrup

For the summer rolls:

12 rice paper sheets
1 portion glass noodles
½ paprika
½ cucumber
½ avocado
1 carrot
10 lettuce leaves e.g. iceberg or romana
2 spring onions
5 Tbsp fried onions
½ bunch cilantro
½ bunch mint

For the peanut sauce:

2 Tbsp peanut oil
2 Tsp red curry paste
1 can roasted peanuts
1 can coconut milk
2 Tbsp cane sugar

Instructions

For the marinated tofu:

First marinate the tofu for the filling. Mix soy sauce, hot shirasha, mushroom sauce and agave syrup. Cut the tofu into cubes, add to the marinade and stir well.

For the peanut sauce:

Add 2 tbsp of peanut oil together with 2 tsp of red curry paste to a small pot.
Heat over medium heat for about 2 minutes and mix the curry paste with the oil. Deglaze with the coconut milk.
Put the peanuts in a sealable freezer bag and roll them over with the rolling pin to crush them. Alternatively, you can chop the peanuts with a knife or put them into a food processor for a few secondes. There should still be coarse pieces.
Put the chopped peanuts into the pot and add 2 tbsp of cane sugar. Stir well and simmer at medium heat for a few minutes until the consistency becomes creamier (about 5 to 10 minutes). Stir repeatedly so it doesn't stick to the bottom.

For the summer rolls:

Cut paprika, cucumber, avocado and carrot into thin strips. Cut the spring onions into rings. Wash the salad and herbs and pluck the lettuce leaves.
Fry the marinated tofu in some oil in a pan for 5-10 minutes until it is brown on the outside. Alternatively, you can put the tofu in a hot-air fryer at 200°C for 10 minutes to make it fluffy.
Boil about half a litre of water in a kettle. Put the glass noodles in a bowl and pour the hot water over them. Soak the noodles for 1 to 2 minutes until they are soft and then drain the water.
You can then either prepare the summer rolls for your guests or you can put all the ingredients on the dining table and your guests can roll the summer rolls themselves according to their taste.
To roll them, first fill a large bowl with water and soak one sheet of rice paper in it for a few seconds each. If it starts to bend, take it out and put it on a large plate. Now first put a large salad leaf in the middle. This ensures that the filling holds together better. You have to make sure that you place the filling only in the middle and leave space at the edges for rolling.
Then fill with vegetables, tofu, glass noodles and herbs according to your mood. A few roasted onions add a special touch and crunch. If you want to eat the summer rolls directly, you can add the peanut sauce directly into the rolls. If they shall be served later, you should serve the sauce separately for dipping, otherwise the summer rolls will soak too much.
When the filling is complete, the rice paper is wrapped around the bottom of the filling. Then take the sides left and right and beat the rice paper over the filling. Then roll in the filling firmly from bottom to top so that the summer roll is firmly enclosed on all sides.

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