These vegetable rolls are a cross between several types of rolls - the raw ones in rice paper and the small Chinese baked spring ones. They are convenient to take to work; also as finger food at get-togethers. They go very well with peanut sauce, for which I am also sharing the recipe in this post.
Allergens: soy, peanuts in sauce | Preparation time: 60 min | Portions: 4 | Complexity: intermediate
Rolls ingredients
15 rice papers
200 g rice
block of tofu
pinch of salt, pepper and oil for tofu baking
2 carrots
1 purple onion
1/4 raw cabbage
2 tbsp soy sauce
Sauce ingredients
3 tbsp peanut butter
1 tbsp soy sauce
1 garlic clove
1 tbsp maple or agave syrup
5 tbsp warm water
Preparation
Cook the rice and let it cool.
Cut the tofu into small strips, sprinkle lightly with salt and pepper, then fry in a pan with a little oil until the strips are golden on all sides.
Clean the carrots and cut them into strips, and cut the cabbage and onion into small pieces so that you get - strips again.
Arrange all the strips in separate bowls.
Add soy sauce to the rice and mix well.
Next comes the rolling of the rolls - prepare a shallow bowl with hot water in which the rice paper will be soaked and lightly oil the kitchen surface on which you'll work. Soak each rice paper very, very briefly in hot water and place it on an oiled surface. Put a spoonful of rice, 3 strips of tofu, 4-5 strips of carrot, some cabbage and some onion in the middle. Roll it like this - the bottom side over the filling, then the left over it, then right, and then roll to the end. It should stick together because wet rice paper is sticky.
Place the rolls on a baking sheet lined with baking paper.
Bake them for 30 minutes in an oven heated to 175 degrees.
While the rolls are baking, prepare the sauce: put the crushed garlic in a bowl, then add the other ingredients and mix well.
Notes
Apart from the mentioned vegetables, you can also use peppers, leeks, turnip... Adapt to the season.
