Vegan Thai Fresh Rolls with Peanut Dipping Sauce - Vegan
Our Vegan Thai Fresh Rolls with Creamy Peanut Dip bring together a rainbow of fresh, crisp vegetables, aromatic herbs, and savory tofu encased in delicate rice paper wrappers. These summer rolls are not only visually stunning but also pack a punch of vibrant flavors in every bite.
Ingrédients
- 8 rice rice paper wrappers
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1 cucumber, cucumber, julienned
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 cup fresh cilantro leaves
- 1/2 block block firm tofu, sliced into thin strips
- 1 avocado, avocado, sliced
- 1/2 cup cooked vermicelli noodles
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1/2 teaspoon sriracha
- 1/4 cup warm water
Instructions
- Prepare all vegetables and tofu by slicing and arranging them on a large plate or tray.
- Fill a large bowl with warm water and dip one rice paper wrapper into the water for about 15-20 seconds, until it softens.
- Lay the softened wrapper flat on a clean surface or cutting board.
- Layer vegetables, herbs, tofu, avocado, and a small amount of vermicelli noodles in the center of the wrapper.
- Fold the sides of the wrapper and roll it tightly from the bottom up to encase the filling.
- Repeat with remaining wrappers and fillings.
- In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, lime juice, maple syrup, sriracha, and warm water until smooth to make the dipping sauce.
- Serve the fresh rolls with the peanut dipping sauce on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 40g | Protéines: 10g | Fat: 16g | Sucre: 10g
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