Autumn Rice Paper Rolls with peanut ginger dip
Fresh autumn vegetables in rice paper with mint, tofu
and peanut ginger sauce – perfect as a healthy snack or light dinner!
Why you should try this recipe:
- you may know the “summer rolls” made of rice paper, this recipe is the autumn version
- vegan, gluten free, soy free
- as a healthy snack or light dinner
- quick and easy to prepare
- the autumn rolls are healthy, contain many vitamins from the colourful vegetables and plantbased protein from the tofu
- the peanut ginger sauce gives the dish it’s spice and freshness
How to roll the Autumn Rolls:
What is rice paper?
Rice paper is relatively tasteless and can be eaten raw, roasted in a pan or deep-fried. It is made from a dough of rice flour and water and sold in a circle shape. You can find rice paper in many organic shops, asian markets and large supermarkets.
When you dip the low-calorie paper in water for a minute, it becomes soft and you can fill it with your favorite veggies. When rolling up, the rice paper glues on its own and keeps the entire filling in the roll.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Autumn Rice Rolls
Ingredients
- 15 pieces rice paper
- ½ hokkaido pumpkin
- 1 yellow pepper
- 2 courgettes
- 20 small tomatoes
- 200 g your favorite tofu I used tomato flavored tofu
- ½ head red cabbage
- 30 mint leaves
- salt and pepper
Peanut ginger dip
- 5 g fresh ginger
- 1 garlic clove
- 3 tbsp peanut butter
- 2 tbsp sesame oil or olive oil
- 2 tbsp soy sauce
- 2 tbsp water
- ½ tsp siracha sauce
Instructions
- Wash the vegetables and cut courgettes, pumpkin and pepper into long sticks (8-10cm). Quarter the tomatoes, cut the cabbage into thin strips and the tofu into thin slices.
- Add some olive oil to a pan on medium heat and fry the pumpkin for 5 minutes, then the courgettes for 3 minutes and finally the tofu for 2 minutes per side. Season the vegetables with salt and pepper.
- Mince the ginger and garlic for the sauce as finely as possible and then mix all the ingredients to form a homogeneous sauce.
- Fill a bowl, which is larger than the rice paper, with some water. Now put a rice paper into the water and let it soften for 1 minute. Place the soft rice paper on a your work place and fill it in the middle: with 2 sticks of courgette, pumpkin and pepper, tomatoes, some tofu and cabbage and 2 leaves of mint. Place the two sides of the rice paper into the middle and begin to roll it up as tightly as possible. The rice paper should stick on its own and hold everything together. ( See video above).
- Fill all autumn rolls this way and serve them with the peanut ginger dip.
More light veggie recipes:
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