My sister came over for dinner, and I made summer rolls as this is one of her favourite dishes.
Summer rolls are really easy to make as long as you make sure to prepare all the ingredients properly before the rolling begins. I have filled mine with marinated baked tofu and crunchy vegetables and it’s the peanut sauce that bring them alive. The sauce is so delicious you could eat it with a spoon (this is what my sister did).
The traditional Vietnamese summer roll is filled with rice noodles, herbs and prawns. The beauty of summer rolls is that you can fill them with anything that you fancy. You can alter them depending on what you have in the fridge.
Makes 10 rolls
Soya marinated Tofu Summer rolls with Peanut sauce
1 block of firm tofu, 350 g
1/2 tbsp sesame seeds, for sprinkling on tofu
2 small cucumbers, about 150 g, cut into sticks
1 red pepper, about 80 g, cut into sticks
100 g red cabbage, thinly sliced
100 g carrot, julienne
1 little gem salad
10 rice paper sheets, (I used a brand with 90% tapioca 10% rice)
2 tbsp Japanese soya sauce
1 tbsp toasted sesame oil
1 tbsp maple syrup
3 tbsp crunchy peanut butter
3 tbsp hoisin sauce
2 tbsp soya sauce
1 tbsp sriracha hot chilli sauce
2 tbsp hot water
Pre heat the oven to 200°C
Mix the marinade for the tofu. Cut the tofu block in 4 slices. Place the cut tofu on a baking sheet and brush it with the marinade and sprinkle over the sesame seeds.
Prepare and cut all the vegetables.
Mix all the ingredients for the peanut dipping sauce.
Remove the tofu from the oven and let it cool slightly before cutting it into 1 cm deep strips.
Fill a bowl with water. Large enough to be able to soak the rice paper without breaking it. Soak for about 10 seconds and place on a cutting board or work top.
Place a salad leaf on the rice paper and fill with the cut vegetable and tofu then roll by first folding over the base of the rice paper then fold over the outside edges and roll (see below image).