Vegetarian Summer Rolls with Peanut Dip

Summary

Ingredients

• 16 sheets rice paper (for summer rolls, not for spring rolls)
• 200 g tofu, firm (whether smoked or pure)
• 100 g lass noodles
• 4 large lettuce leaves
• 1 large carrot
• 0.25 ¼ cucumber (s)
• 1 handful bean sprouts
• 1 handful mint
• 1 handful peanuts, chopped (also salty if possible)

For the omelette:

• 2 egg (s)
• 1 teaspoon rice vinegar
• 2 Table spoons milk
• 1 dash soy sauce

For the dip:

• 2 tablespoon peanut butter or butter
• 150 ml coconut milk or regular milk if you don`t have one at hand
• 1 clove garlic
• 1 piece (s) ginger, about the size a thumb
• 1 tablespoon soy sauce
• 1 teaspoon cane sugar
• 1 tablespoon lime juice
• some oil for frying, neutral
• salt and pepper

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Instructions

1. Squeeze the water out of the tofu and fry as a block with enough oil. When all 4 sides are crispy, remove from the pan and cut into strips.
2. For the omelette, mix all the ingredients together well, place in a greased pan and fry on a low heat. After a few minutes, the omelette should be turned over. It`s ready to turn when you see small holes at the top. But that takes a while, so prepare the remaining ingredients until then.
3. Pour hot water over the glass noodles in a saucepan, soak for 4 minutes and drain. Then quench with cold water and set aside to cool.
4. Now cut the lettuce, cucumber (unpeeled) and carrots into strips (carrots do not have to be peeled). Chop the mint and peanuts if they`re too big.
5. Don`t forget to turn the omelette! When seared on both sides, cut into strips.
6. For the dip: peel and chop the ginger and garlic and sauté in oil. Deglaze with the coconut milk and add soy sauce, sugar and lime juice. Remove the sauce from the heat and stir in the peanut butter / butter and don`t let it boil anymore.
7. Now cover and roll the summer rolls. Because it`s nice to look at, I always prepare a large plate with all the ingredients and bring them to the table. To moisten the rice paper, I fill a deep plate or bowl with water. Pull the rice paper through the water until it is soft, not too long or it will tear.
8. Place the wet rice paper on a cutting board and top with the ingredients. Leave enough margin to roll. The rice paper is covered with the ingredients about 5 cm above the lower edge. First place the glass noodles and the salad and then the vegetables and omelette and tofu. Finally sprinkle with mint and chopped peanuts on top. The edge on the right and left should also remain at least 5 cm free. (It is better to fill the roll too little at the beginning than too full, so that it rolls more easily.) Now first roll the roll around yourself, then fold it in to the right and left and then continue to roll firmly. It takes a little practice, so don`t despair if the first rolls become too loose, too thin, too thick or too tight and then tear.
9. Now enjoy the summer rolls with the dip. If you like a lot of dip, you can prepare double the amount.
10. The recipe makes 16 summer rolls.
11. Coriander can also be used instead of mint.

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