Summer rolls with peanut sauce
- BlackBean, Peanut sauce, cook, delicious, High in protein, Recipe, fast, Summer Rolls, tempeh, tempehmanufaktur, vegan, vegetarian
approx. 30 min.
Summer rolls with peanut sauce
Ingredients
Number of portions
- 4 round rice paper sheets
- 50 g rice noodles
- 100 g Black Bean Tempeh Tamari
- 1 Carrots (orange and purple)
- 0.25 Cucumber
- 0.5 Avocado
- 0.5 Paprika (green or red)
- Cress or sprouts
- some black sesame seeds
- 1.5 Tbsp peanut butter
- 1 tablespoon soy sauce
- 0.5 Tin of coconut milk
- 0.5 teaspoon vegetable stock
- 0.5 tsp chili
- 0.5 Garlic clove
- A small piece of ginger
For the peanut dip
Description
Summery light vegetable rolls with tempeh meet peanut sauce - a superlative taste explosion!
Preparation
For the peanut sauce, finely chop the garlic clove and mix with the other ingredients to make a creamy sauce.
For the summer rolls, first prepare the rice noodles according to the packet instructions and leave to cool. Wash the vegetables and cut into thin slices. Also cut the tempeh into slices and optionally fry with oil.
Prepare a large plate with lukewarm water and briefly soak the rice paper sheets one by one. As soon as they can be shaped, remove from the water bath and fill with the colorful ingredients.
Then it's time to wrap: first fold in the edges on the left and right and then roll up from the bottom. Don't worry, practice makes perfect! 😉
Sprinkle the summer rolls with sesame seeds and they are ready to dip!
