Once I had shown my summer rolls in my Instagram story, a lot of messages came in, asking for the recipe, so I quickly made a few shots for you and finally share the recipe with you today. The first time I ate summer rolls was a few years ago in Thailand. However, I always shied a little bit from doing it myself, because I thought it was totally complicated. Luckily, I took the rice paper back home spontaneously and tried it out. Sometimes I only fill them with vegetables and sometimes with rice noodles and tofu. In my opinion, a tasty peanut dip is absolutely essential. You can also make it super easy, without much effort and it tastes simply heavenly!
For the summer rolls you need:
- Rice paper sheets for summer rolls (preferably from Asian stores, but also available in supermarkets)
- Ingredients as you like: e. g. cucumber, carrot, avocado, rice noodles, tofu, mango etc.
- 1 large bowl of hot water
- Cut the ingredients into small stripes, cook rice noodles if necessary, fry tofu, etc.
- Spread all cut ingredients on plates and prepare an empty plate/board.
- Fill a large bowl with hot water
- Now take a sheet of rice paper, dip it in the hot water for a few seconds and put it on the plate.
- Now place the ingredients in the middle of the rice paper.
- Now fold down the lower part of the rice paper so that the filling is covered, then fold the sides and roll up the rice paper quite easily and your summerroll is ready. Don’t worry: the first time it doesn’t usually work out so wonderfully – but practice makes the master and the roles don’t have to win a beauty contest, right?
For the peanut dip:
- (depending on the quantity) 3-tbsp peanut butter in a bowl, 1-2 tbsp. soy sauce, 1 tsp. agave syrup, 1 freshly squeezed clove of garlic, salt, pepper and 5-6 tbsp. water mix well with each other until a smooth mass is formed (works best with a fork)
- If the sauce is still a little too firm, just add some more water
- If you like lime, you can also add 1/2 lime juice and decorate the sauce with roasted sesame seeds.