fresh spring rolls
Ingredients (for about 7 pieces)
- small or large size rice paper sheets (at the toko or supermarket)
- 1 carrot cut into strips
- 1/4 cucumber cut into strips
- 1 handful of bean sprouts
- 1 handful of fresh spinach
Ingredients for the tofu cubes
- 1/2 tofu cut into cubes * (optional for cooking)
- 3 tbsp soy sauce
- 1 tbsp organic peanut butter
How you make it
Preparation of tofu cubes
Preheat an oven to 200 degrees and grill the tofu cubes for about 15 minutes. Turn them over every five minutes.
Put the soy sauce in a bowl along with the peanut butter. Stir this together. Now add the tofu and let it rest for five to 10 minutes.
Heat a frying pan with coconut oil and stir-fry the cubes for about seven minutes until crispy. Let the cubes cool on a plate.
Preparation of rice paper spring rolls
When you have washed and cut the vegetables, put them separately in a bowl. Now comes the hardest, which I also have to practice with. Fill your rice paper sheets and turn into a spring roll.
For this you need a deep plate, which you fill with lukewarm / warm water. Place 1 piece of rice paper in it and leave it in the water for a few seconds. Remove the rice paper from the water and fill the center of the rice paper with the pieces of carrot, cucumber, tofu, spinach and bean sprouts. Note: you only need a little bit per ingredient, otherwise you cannot roll spring roll. Start at the outsides, fold them in, then roll from front to back.
Lots of love,
Anna van Neerven - bbb marketer, yogi & blogger