Autumn Rice Rolls
Fresh autumn vegetables in rice paper with mint, tofu and peanut ginger sauce – perfect as a healthy snack or light dinner!
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.