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Vietnamese spring rolls

Stefanie

Stefanie

dinner

30

minus

Recipe for

2

person

persons

30

minutes

For the spring rolls

½ packet of tempeh or tofu, in strips

Splash of sesame oil

dash of soy sauce

6 sheets of rice paper

150 g cooked rice noodles (50 g uncooked)

¼ cucumber, in sticks

1 carrot, peeled and sliced

1/2 yellow and 1/2 orange pepper, in strips

5 to 6 strawberries, sliced

Sesame seeds

For the peanut sauce

1 tbsp peanut butter

1 tsp sesame oil

1 tsp lime juice

1 tsp soy sauce

1 tsp maple syrup

Chilli sauce of your choice

½ clove of garlic

Salt to taste

Roadmap

First make the peanut sauce: mix all the ingredients and add a dash of water if necessary.
Taste and season to taste, for a nice balance of sweet/salty/spicy/sour.
Fry the tofu or tempeh until crispy in some sesame oil.
Season with soy sauce.
Wet a sheet of rice paper in a bowl of water or under the tap.
Lay the sheet on a board or on a damp, clean towel.
Give it a few seconds to soften.
If necessary, add some extra water with your fingers.
Spread the rice noodles in the middle of the sheet of rice paper, parallel to the edge of the table.
Leave a few centimetres free at the sides.
Then arrange some vegetables and strips of tempeh or tofu on top.
Fold the bottom half of the rice paper over the filling and press firmly so that you get a firm roll.
Then fold in the sides and press firmly again.
Place a few slices of strawberry on the top half of the rice paper, against the roll. Make sure that you have a few centimetres of free rice paper above the strawberries, so that you can close the roll properly.
Roll up the rice paper completely and place the roll with the seam down.
Cut the rolls in half and serve them with the peanut sauce.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

2

persons

person

For the spring rolls

½ packet of tempeh or tofu, in strips

Splash of sesame oil

dash of soy sauce

6 sheets of rice paper

150 g cooked rice noodles (50 g uncooked)

¼ cucumber, in sticks

1 carrot, peeled and sliced

1/2 yellow and 1/2 orange pepper, in strips

5 to 6 strawberries, sliced

Sesame seeds

For the peanut sauce

1 tbsp peanut butter

1 tsp sesame oil

1 tsp lime juice

1 tsp soy sauce

1 tsp maple syrup

Chilli sauce of your choice

½ clove of garlic

Salt to taste

Fan of this recipe?

View more

Preparation

30

minus

First make the peanut sauce: mix all the ingredients and add a dash of water if necessary.
Taste and season to taste, for a nice balance of sweet/salty/spicy/sour.
Fry the tofu or tempeh until crispy in some sesame oil.
Season with soy sauce.
Wet a sheet of rice paper in a bowl of water or under the tap.
Lay the sheet on a board or on a damp, clean towel.
Give it a few seconds to soften.
If necessary, add some extra water with your fingers.
Spread the rice noodles in the middle of the sheet of rice paper, parallel to the edge of the table.
Leave a few centimetres free at the sides.
Then arrange some vegetables and strips of tempeh or tofu on top.
Fold the bottom half of the rice paper over the filling and press firmly so that you get a firm roll.
Then fold in the sides and press firmly again.
Place a few slices of strawberry on the top half of the rice paper, against the roll. Make sure that you have a few centimetres of free rice paper above the strawberries, so that you can close the roll properly.
Roll up the rice paper completely and place the roll with the seam down.
Cut the rolls in half and serve them with the peanut sauce.

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Watch the video

First make the peanut sauce: mix all the ingredients and add a dash of water if necessary.
Taste and season to taste, for a nice balance of sweet/salty/spicy/sour.
Fry the tofu or tempeh until crispy in some sesame oil.
Season with soy sauce.
Wet a sheet of rice paper in a bowl of water or under the tap.
Lay the sheet on a board or on a damp, clean towel.
Give it a few seconds to soften.
If necessary, add some extra water with your fingers.
Spread the rice noodles in the middle of the sheet of rice paper, parallel to the edge of the table.
Leave a few centimetres free at the sides.
Then arrange some vegetables and strips of tempeh or tofu on top.
Fold the bottom half of the rice paper over the filling and press firmly so that you get a firm roll.
Then fold in the sides and press firmly again.
Place a few slices of strawberry on the top half of the rice paper, against the roll. Make sure that you have a few centimetres of free rice paper above the strawberries, so that you can close the roll properly.
Roll up the rice paper completely and place the roll with the seam down.
Cut the rolls in half and serve them with the peanut sauce.

Recipe for

2

person

persons

30

minutes

For the spring rolls

½ packet of tempeh or tofu, in strips

Splash of sesame oil

dash of soy sauce

6 sheets of rice paper

150 g cooked rice noodles (50 g uncooked)

¼ cucumber, in sticks

1 carrot, peeled and sliced

1/2 yellow and 1/2 orange pepper, in strips

5 to 6 strawberries, sliced

Sesame seeds

For the peanut sauce

1 tbsp peanut butter

1 tsp sesame oil

1 tsp lime juice

1 tsp soy sauce

1 tsp maple syrup

Chilli sauce of your choice

½ clove of garlic

Salt to taste

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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