One more New Year’s resolution! This time it’s about meat – or better said no meat ;)

One of the things I want to do in 2016: eat less meat and more vegetarian and vegan dishes.
I am not eating a lot of meat anyways, but a burger from time to time is nice. Lately I am more and more turning to vegetarian and vegan dishes like these delicious summer rolls with peanut butter dip. Mmmmmm…
Can’t tell you often enough – even baking works well if you want to do it vegan. Don’t worry about eggs or butter – it all can be replaced and you probably won’t even notice ;) Take a look at some of my vegan recipes.
Not far from where I live there is a great vegan Vietnamese restaurant that serves summer rolls like these here and in summer, when it is hot outside, there is nothing better than summer rolls for lunch or dinner – you’re not hungry anymore after eating them, but also not feeling too full – a good thing, when you are already busy with sweating :P Of course you can eat them all year round – not only in summer.
If you think they are difficult to make – don’t worry – the first roll might look a bit odd, but the next one will already be very nice – you will learn how to do it pretty fast – I promise ;)
INGREDIENTS / ZUTATEN
For the summer rolls:
9 oz. (250g) tofu
5-6 tbsp. soy sauce
olive oil for frying
(50g) glass noodles
1 carrot, julienned
1/2 cucumber, julienned
salad leaves
fresh cilantro
fresh mint leaves
10-12 spring roll rice papers
For the peanut sauce:
1/2 cup (120ml) water
3 tbsp. crunchy peanut butter
1 1/2 tbsp. honey (or agave syrup)
3 tbsp. soy sauce
2 cloves garlic, pressed
1/4 tsp. ground ginger
Für die Sommerrollen:
250g Tofu
5-6 EL Sojasoße
Olivenöl zum Anbraten
50g Glasnudeln
1 Karotte, gestiftelt
1/2 Gurke, gestiftelt
Salatblätter
frischer Koriander
frische Minze
10-12 Reispapierblätter
Für die Erdnußsoße:
120ml WAsser
3 EL Erdnußbutter (crunchy)
1 1/2 EL Honig (oder Agavendicksaft)
3 EL Sojasoße
2 Knoblauchzehen, gepresst
1/4 TL gemahlener Ingwer
DIRECTIONS / ZUBEREITUNG
2. Add the glass noodles to a bowl with cold water and let soak for 10 minutes. Heat up a saucepan with water and bring to a boil. Take from the heat. Add the soaked noodles and let heat up for a minute. Take out and let drain. Set aside.
3. Wash the salad and let drain. Peel the carrot and cut into thin stripes (julienne), cut the cucumber into thin stripes as well – no need to peel here, just wash it before you cut it.
4. Heat up the olive oil in a frying pan or wok. Add the (drained) tofu and fry until golden brown. Take out of the pan and place on paper towels.
5. Add the ingredients for the peanutsauce to a microwave-safe bowl and heat up on high for 30-45 seconds. Take out and mix – if it is not coming together, heat up again for 30-45 seconds and mix again – you should get a smooth mixture. Set aside.
6. To assemble the summer rolls take a springroll rice paper and let it soak in cold water for a moment (e.g. on a plate with water). Place in front of you (if it sticks too much on your working surface, use a wet kitchen towel as your working surface) and place first some noodles on the rice paper, some carrots, cucumber, salad, two pieces of tofu and finish with some cilantro and mint leaves. Now fold the sides over that package – left, right, then the short side over that and then roll up. The first one is probably a bit weird looking, but you will find out how to roll up best pretty quick. Repeat until all ingredients are used (it depends on the size of the springroll rice paper how much you get). Place the rolls on a plate. Serve with the peanut sauce.
2. Die Glasnudeln in eine Schüssel mit kaltem Wasser legen und für 10 Minuten einweichen lassen. Wasser in einem kleinen Topf zum Kochen bringen und dann vom Herd nehmen. Die eingeweichten Nudeln für 1 Minute ins heiße Wasser legen und ziehen lassen. Herausnehmen und dann abtropfen lassen.
3. Den Salat waschen und abtropfen lassen. Karotte und Gurke in dünne Stifte schneiden (Julienne) – Karotte kann man vorher schälen, bei der Gurke ist das nicht nötig – nur kurz abwaschen.
4. Olivenöl in einer Pfanne oder Wok erhitzen. Den abgetropften Tofu darin goldbraun anbraten. Auf Papiertüchern abtropfen lassen.
5. Alle Zutaten für die Erdnußsoße in eine mikrowellengeeinete Schüssel geben und auf höchster Stufe für 30-45 Sekunden erhitzen. Herausnehmen und zusammenrühren. Sollte sich die Soße noch nicht gut verrühren lassen, noch einmal 30-45 Sekunden erhitzen und erneut verrühren. Zur Seite stellen.
6. Für den Zusammenbau der Sommerrollen ein Reispapier nehmen und auf einem Teller mit Wasser kurz einweichen lassen. Vor sich hinlegen (sollte das Reispapier auf der Arbeitsfläche zu sehr kleben, kann man das Ganze auch auf einem feuchten Küchenhandtuch machen) und erst ein paar Glasnudeln, dann Karotten- und Gurkenstreifen, Salat und zwei Stücke vom Tofu auf das Reispapier stapeln. Nach Belieben Koriander und Minzblätter dazu und dann zuerst die Seiten über das Paket schlagen, dann die kurze Seite darüber und zur noch offenen Seite aufrollen. Die erste Rolle sieht meistens etwas verunstaltet aus, aber man bekommt den Dreh schnell raus. Mit den restlichen Zutaten weitere Rollen zubereiten (die Menge hängt davon ab, wie viel Zutaten man reinpackt). Auf einer Platte oder einem Teller mit der Erdnußsoße servieren.

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Here is a version of the recipe you can print easily.
Print
Vegan Summer Rolls
- Prep Time: 45
- Total Time: 80
- Yield: 12 1x
Ingredients
For the summer rolls
- 9 oz. (250g) tofu
- 5–6 tbsp. soy sauce
- olive oil for frying
- (50g) glass noodles
- 1 carrot, julienned
- 1/2 cucumber, julienned
- salad leaves
- fresh cilantro
- fresh mint leaves
- 10–12 spring roll rice papers
For the peanut sauce
- 1/2 cup (120ml) water
- 3 tbsp. crunchy peanut butter
- 1 1/2 tbsp. honey (or agave syrup)
- 3 tbsp. soy sauce
- 2 cloves garlic, pressed
- 1/4 tsp. ground ginger
Instructions
- Press the tofu between some paper towels to remove liquid. Cut into roughly 0.6×1.2 inch (1,5x3cm) pieces. Place in a bowl, add the soy sauce and mix – the tofu should be covered completely. Let soak for 1 hour (mix occasionally).
- Add the glass noodles to a bowl with cold water and let soak for 10 minutes. Heat up a saucepan with water and bring to a boil. Take from the heat. Add the soaked noodles and let heat up for a minute. Take out and let drain. Set aside.
- Wash the salad and let drain. Peel the carrot and cut into thin stripes (julienne), cut the cucumber into thin stripes as well – no need to peel here, just wash it before you cut it.
- Heat up the olive oil in a frying pan or wok. Add the (drained) tofu and fry until golden brown. Take out of the pan and place on paper towels.
- Add the ingredients for the peanutsauce to a microwave-safe bowl and heat up on high for 30-45 seconds. Take out and mix – if it is not coming together, heat up again for 30-45 seconds and mix again – you should get a smooth mixture. Set aside.
- To assemble the summer rolls take a springroll rice paper and let it soak in cold water for a moment (e.g. on a plate with water). Place in front of you (if it sticks too much on your working surface, use a wet kitchen towel as your working surface) and place first some noodles on the rice paper, some carrots, cucumber, salad, two pieces of tofu and finish with some cilantro and mint leaves. Now fold the sides over that package – left, right, then the short side over that and then roll up. The first one is probably a bit weird looking, but you will find out how to roll up best pretty quick. Repeat until all ingredients are used (it depends on the size of the springroll rice paper how much you get). Place the rolls on a plate. Serve with the peanut sauce.
Notes
- Enjoy rolling!