Summer Rolls with Glazed Tofu
Summer rolls are a type of uncooked Vietnamese spring roll, made from rice paper wrappers which show the filling inside. This version contains rice noodles, tofu and colourful vegetables. They make a pretty veggie starter or snack.
- Preparation Time20 mins
- Additional Timeplus soaking
- Cooking Time5 mins
- 100 g rice noodles
- ¼ small red cabbage
- 1 red pepper
- ½ cucumber
- 2 carrots
- 200 g tofu, smoked
- 1 tbsp rapeseed oil
- 4 tbsp Kikkoman Soy Sauce
- 1 tbsp honey (use maple syrup if vegan)
- 1 teaspoon chilli flakes
- ½ bunch of mint, leaves only
- ½ bunch of basil, leaves only
- 60 g peanuts, roasted and roughly chopped
- 150 g peanut butter
- 130 ml water
- 8 rice wrappers
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
1. Soak rice noodles in a bowl of cold water for about 6 minutes, then scald with boiling water.
2. Cut red cabbage, pepper and cucumber into fine strips. Peel the carrots and cut into strips.
3. Cut the tofu into thick strips and fry in a pan with rapeseed oil. Glaze with 1 tbsp Kikkoman soy sauce, honey and chilli flakes.
4. Mix the peanut butter with the peanuts, 3 tbsp Kikkoman soy sauce and water in a bowl.
5. Soak the rice wrappers according to the instructions, as soon as they are elastic, fill with all the prepared vegetables, tofu and herbs and carefully roll up. Garnish with sesame seeds and serve with the peanut sauce.