Vegetarian Summer Rolls and Peanut Dipping Sauce - Appetizer Recipe | Show Me The Curry

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free and provides a similar creamy texture.

Heat water in the microwave for about 2 minutes until hot.

Soak rice sticks in the hot water for about 5 minutes until softened.

Cut the rice sticks to make them easier to eat after soaking.

Prepare rice paper by dipping it in slightly warm water for about 1 minute until pliable.

Prepare cucumbers by de-seeding and slicing them.

Use Italian basil or Thai basil for fresh herbs.

Shred lettuce finely for the rolls.

Peel and slice mango into sections for the filling.

Pinch off some alfalfa sprouts to add to the rolls.

Check the rice noodles to ensure they are soft enough and drain excess water gently.

Spread the soaked rice paper out and add rice sticks, cucumber, shredded lettuce, cilantro, mango slices, and alfalfa sprouts on one side.

Start rolling the rice paper tightly but not too tight, folding in the edges as you go.

Prepare peanut sauce by mixing 2 tablespoons of peanut butter with hot water to melt it down.

Add 1 teaspoon of rice wine vinegar and 1 tablespoon of soy sauce to the peanut butter mixture.

Add minced ginger (about half a teaspoon) and dry red chili flakes to taste.

Incorporate finely chopped scallions into the sauce.

Sweeten the sauce with honey or sugar according to taste and mix until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens