I N G R E D I E N T S (About 15 summer rolls)
15 rice papers
100 g rice noodles
300 g tofu
1 small red peper
1 tbsp coconut oil
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
A D D I T I O N A L / G A R N I S H
Beetroot juice (for coloring)
Black sesame seeds
D I R E C T I O N S
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.
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!