Summer rolls originate from Vietnamese cuisine and are served there in all kinds of variations. Unlike spring rolls, summer rolls are not deep-fried in hot oil but are eaten raw.
Tip: For a little variety, you can experiment with the fillings and stuff the summer rolls however you like—whether with meat, vegetarian, or vegan options!
Ingredients for 4 servings:
- 10 sheets of rice paper
- 1/2 mango
- 1 bell pepper
- 150g smoked tofu
- 1/2 cucumber
- 1 avocado
- Sprouts or red cabbage
Coconut-Mango Dip
- 100 g (vegan) Greek yogurt
- 1 teaspoon peanut butter
- 2 tablespoons lemon juice
- 2 tsp coconut-mango curry seasoning
- 3 tablespoons soy sauce
- 1 tablespoon agave syrup
- 1 tablespoon apple cider vinegar
Decorations
- Mint
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Cut all the ingredients for the filling into strips.
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Dip the rice paper in a large bowl of warm water until it is sticky and soft.
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Place the filling on the rice paper on a large cutting board or plate.
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Fold it in from both sides (carefully!) and roll it up.
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Then mix up the dip and serve it with the summer rolls.
