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🍽️ Fresh Vegan Spring Rolls

113 kcal · 30 min · 4 servings

Ingredients

• 1 bell pepper
• 1 small cucumber (200 g)
• 2 carrots
• 1 mango
• 1 avocado
• 200 g smoked tofu
• 50 g baby spinach
• 3 sprigs cilantro
• 12 sheets rice paper
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 lime
• 100 g coconut yogurt

Instructions

1. 1. Thoroughly wash the bell pepper and the cucumber.
2. 2. Remove the core from the bell pepper.
3. 3. Peel the carrots and the mango.
4. 4. Cut the avocado in half.
5. 5. Remove the pit from the avocado.
6. 6. Cut the avocado, bell pepper, cucumber, carrot, and mango into thin strips.
7. 7. Cut the tofu into thin strips as well.
8. 8. Wash the baby spinach and the coriander.
9. 9. Shake the vegetables and herbs dry thoroughly.
10. 10. Fill a shallow dish with water.
11. 11. Dip a sheet of rice paper into the water for a few seconds.
12. 12. Place the moistened rice paper on a large plate.
13. 13. Arrange the strips of bell pepper, cucumber, carrot, mango, avocado, and tofu on the rice paper.
14. 14. Add the baby spinach and the coriander.
15. 15. Fold the sides of the rice paper towards the center.
16. 16. Roll the roll up tightly from the bottom.
17. 17. Repeat the steps with the remaining rice paper sheets.
18. 18. Mix the peanut butter and the soy sauce in a bowl.
19. 19. Squeeze the juice of the lime.
20. 20. Stir the lime juice and the coconut yogurt into the sauce.
21. 21. Mix the sauce well.
22. 22. Add a little water if needed until the sauce reaches the desired consistency.
23. 23. Arrange the vegan summer rolls on plates.
24. 24. Serve the rolls with the peanut dip.
25. 25. Garnish the rolls optionally with some coriander and black sesame seeds.

Nutrition per serving

• kcal: 113
• Protein: 5 g · Fett/Fat: 5 g · Carbs: 11 g