asian summer rolls
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
Rice paper? What, you can eat that? Of course you can! It's all about the filling. And this recipe has a lot to offer. Here, glass noodles meet crunchy vegetables and fruity mango. The peanuts add a certain spicy touch. That's not enough for you? Then add prawns, tofu or fine strips of beef to put the icing on the cake.Asian Summer Rolls
Zutaten für
For the dip
1
Tablespoon(s)
sugar
2
Tablespoon(s)
rice vinegar
1
Tablespoon(s)
fish sauce (or vegan alternative)
2
Tablespoon(s)
water
1
garlic glove, chopped
1
Teaspoon(s)
fresh ginger, chopped
1
Knife tip(s)
fresh chili, chopped
For the marinade
1
Tablespoon(s)
soy sauce
1
Tablespoon(s)
fresh ginger, chopped
1
Tablespoon(s)
fresh garlic, chopped
1
Tablespoon(s)
lime zest
1
Tablespoon(s)
lime juice
For the summer rolls
200
g
tofu/minced meat/prawns/...
5
Tablespoon(s)
marinade
10
Leave(s)
rice paper
100
g
glass noodles
0.5
Head
iceberg salad
1
cougette
1
carrot
0.5
mango
50
g
peanuts
Preparation
Preparing the dip
Put all the ingredients in a small saucepan and bring to the boil. Then leave to cool.
preparing the summer rolls
1
Combine soy sauce, chopped ginger, chopped garlic, lime zest and lime juice to a marinade. Fry the tofu/ minced meat/ prawns/... and add the marinade just before the end. mix everything well and then leave to cool slightly.
2
Cook the glass noodles in salted water for 2-3 minutes until they are no longer white. Then rinse in cold water and drain.
3
Cut the carrot and courgette into crisp vegetable spirals using a spiral slicer. Peel and core the mango and cut into fine strips. Finally, wash the iceberg lettuce and cut into fine strips.
Making the summer rolls
1
Moisten the rice paper evenly on both sides with water using a silicone brush until it becomes slightly elastic.
2
First drape the vegetable spirals, then the mango and tofu/minced meat/prawns/... and then the remaining ingredients.
3
Now place the back end of the rice paper forward over the filling and press down slightly so that the filling is enclosed by the rice paper.
4
Then place the sides from the right and left towards the middle of the roll. The almost finished summer roll should now look like an opened envelope.
5
Press the filling firmly into the rice paper once more and then twist into a finished roll.
Zutaten für
For the dip
1
Tablespoon(s)
sugar
2
Tablespoon(s)
rice vinegar
1
Tablespoon(s)
fish sauce (or vegan alternative)
2
Tablespoon(s)
water
1
garlic glove, chopped
1
Teaspoon(s)
fresh ginger, chopped
1
Knife tip(s)
fresh chili, chopped
For the marinade
1
Tablespoon(s)
soy sauce
1
Tablespoon(s)
fresh ginger, chopped
1
Tablespoon(s)
fresh garlic, chopped
1
Tablespoon(s)
lime zest
1
Tablespoon(s)
lime juice
For the summer rolls
200
g
tofu/minced meat/prawns/...
5
Tablespoon(s)
marinade
10
Leave(s)
rice paper
100
g
glass noodles
0.5
Head
iceberg salad
1
cougette
1
carrot
0.5
mango
50
g
peanuts
