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Vegan Summer Rolls

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These will vanish the second you put them on the table! Surprisingly filling, yet very light and perfect for summer.

Serves about three

Ingredients
1 large avocado

2 carrots grated

1-2 sprigs of mint

1 medium size cucumber cut in strips

~ 100g vermicelli noodles prepared

200g tofu cut in strips and baked and marinated with oil and soy sauce

10-12 sheets of rice paper

Instructions
Making these things has a little bit of a learning curve, but after making one or two you will get the hang of it quickly! Be sure to follow the directions on the vermicelli noodle package. I found I had to soak them even longer than the package suggested, otherwise, they’re very dry.

Sauce
Soy sauce will do, or you can play around and add a teaspoon on nut butter like peanut, a little water, splash of lemon or apple cider vinegar, powder ginger, etc

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