Rainbow summer rolls

I N G R E D I E N T S (About 15 summer rolls)
SUMMER ROLLS
15 rice papers
100 g rice noodles
300 g tofu
1 small red peper
2 carrots
1/2 cucumber
2 radish
1/2 mango
1 avocado
1 tbsp coconut oil
Fresh coriander
Peanuts

DRESSING
10 tbsp Mirin (rice vinegar)
4 tbsp Plum sauce (you can use agave nectar or coconut nectar as well)
2 springs of mint
2 springs of coriander
1/2 Spanish pepper
Juice of 1 lime
Peper

A D D I T I O N A L / G A R N I S H
Ginger
Beetroot juice (for coloring)
Fresh mint
Fresh coriander
Black sesame seeds
Peanuts

 

dav
Cripsy kurkuma tofu

dav

 

D I R E C T I O N S
SUMMER ROLLS
Slice all the vegetables in julienne.
Cut the tofu in slices and fry in coconut oil until crisp.
Season with curcuma, cayenne peper and salt.
Let the rice noodles soak in hot water for 5 minutes until soft.
Soak the rice paper in hot water for a couple of seconds, turn it around.
Place all the ingredients alonge edge of the rice paper sheet.
Fold over until all the vegetables are covered by the rice paper.
Fold in each side.
Roll up.

DRESSING
In a bowl combine the Mirim with the plum sauce and add fresh coriander and mint.
Let it soak for at least 15 minutes.
Chop Spanish pepper and add to the dressing.
Add lime juice
Remove coriander and mint
Season with peper

N O T E S
Use beetroot juice to color your rice noodles!

dav

dav

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