The ideal summer first course or main dish and perfect to bring to a buffet and prepare in advance! A must try for everyone who loves the Asian kitchen!
Author: Tanith Schmelzeisen
Ingredients
For the rolls
rice paper10-15 pieces
100gglas noodles
2carrots
2pointed bell pepper
1/2cucumber
200gsmoked tofu
1Avocado
mint
For the dip
1tbstamari
2tbspeanut butter
2-3tbscoconut cream
Instructions
As first step you can prepare the dip. Simply mix all ingredients listed below and set aside.
Next step: Cut the ingredients for the filling into slices.
Prepare the glas noodles as described on the packaging. Often the only thing you have to do it pour hot water over them and let them soak for about 5 minutes.
Now the most difficult part: make the rolls! Put a rice paper into warm water (I always pour some warm water in a pan) and place it on an even surface.
Place glas noodles, fillings and mint in the middle of the rice paper. Wrap the bottom part of the paper around the filling, fold in the sides and wrap up until you have a role. Continue until no fillings are left.
Serve with the dip!
Notes
If the dip contains too much fat for you try to use peanut flour instead of peanut butter and a bit more liquid!