18

Summer Rolls

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

4 Servings

About the Recipe

This is a quick, nutritious and summer healthy dish that is flexible and adaptable allowing you to add whatever ingredients you like as part of your filling. 

- Sunni Patel, PhD


Beansprouts help to add to your insoluble fibre intake to aid digestion, gut transit and a healthy gut microbiome. 


Rich in Vits B1, B2, B2, B5, B6, C, K, Iron and Magnesium they are also known to contain less anti-nutrients which can affect micronutrient absorption or contribute to IBS symptoms.

Ingredients

  • 240g extra firm tofu

  • 3 tbsp corn flour

  • 3 tbsp hoisin sauce

  • 1 tsp rice wine vinegar

  • 1 tbsp mixed sesame seeds

  • 150g rice noodles

  • 120g carrot (julienne)

  • 120g radish (sliced)

  • 120g beetroot (sliced)

  • 250g vegan prawns

  • 150g bean sprouts 

  • Vietnamese rice paper

       Dipping Sauce:

  • ½ red chilli (finely diced)

  • 2 tbsp garlic (minced)

  • 2 tbsp coconut sugar

  • 2 tbsp soy sauce

  • 1 lime 

  • 150ml water

Preparation

Step 1


Slice the tofu into strips of 2cm x 4cm and coat evenly with cornflour before marinating with the hoisin sauce, rice wine vinegar and coating with sesame seeds. Place on an oven tray in a single layer and cook in the oven at 180°C for 15 mins.



Step 2


Place the rice noodles into a bowl of boiled water for 5 minutes to soften and drain.



Step 3


Meanwhile, to make the dipping sauce place the chilli, garlic and sugar in a pestle and mortar and mash together to create a fine paste. To the paste add the soy sauce, juice of 1 lime and the water and mix well. 



Step 4


To make the summer rolls, important to make one at a time; rehydrate the rice paper, one sheet at time and place on a flat surface. To the centre of the sheet add the choice of filling in a single layer (tofu, prawns, vegetables) and place some rice noodles and beansprouts on top before folding the edges in and rolling tightly into a roll.



Step 5


The ingredients will make around 16 rolls which can be served with the dipping sauce.