Fresh Spring Rolls

with Peanut Butter Sauce

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Vegan
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Vegan
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Instructions

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1 Prepare sauce

Start by preparing the sauce. Peel and mince garlic. Put in a saucepan with oil and bring to a sizzle. Add hoisin sauce and peanut butter. Mix and remove from the heat. The consistency should be smooth and creamy. If it’s too thick, add a bit of warm water.

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2 Soak noodles

Boil water in a pot and pour the boiling water on top of the vermicelli. Allow them to soak for 4 minutes. Drain and submerge into cold water to prevent from sticking.

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3 Fry tofu

Cut tofu to small cubes. Pour corn flour and paprika on a shallow plate. Add salt. Roll the tofu cubes in the starch mixture. Heat oil in a large pan over medium high heat. Fry the tofu until crispy and browned, about 4–5 minutes per side.

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4 Peel and cut

Peel and cut the carrots to julienne (thin sticks). Rinse the cucumbers and cut to thin strips. Clean and chop coriander and mint. Peel mango and cut to thin slices.

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5 Soak rice paper

Pour hot water to a large bowl. Dip one rice paper at a time to the hot water and soak for about 40 seconds. Then transfer to a chopping board.

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6 Roll and serve

Place some of the toppings in the middle lower part of the rice paper: a bunch of drained vermicelli, some cucumber and carrot sticks, chopped fresh coriander and mint, fried tofu and mango slices. Fold the sides and then roll tightly. Repeat with the rest of the rolls. Serve the rolls with the dipping sauce and chopped chilli.

Tips for fussy eaters

Let them build their own rolls. Optionally, prepare a stir-fry with the vegetables and mango. Serve with some vermicelli and a bit of sauce.

Pro tip

This makes for a great interactive dinner. Place one or two large bowls with warm water on the table and allow everyone to build their own rolls.

Fun, healthy and fresh dinner for everyone!

Cooking Time: 30 min

Cals 666 · Prot 25 · Carbs 78 · Fat 30.3

Ingredients

Number of people

Sauce

Garlic cloves 1 Pieces
Olive oil 1 Tbsp
Hoisin sauce 30 Grams
Peanut butter 50 Grams

Noodles

Rice vermicelli 100 Grams

Fillings

Firm tofu 300 Grams
Corn starch 50 Grams
Paprika powder 2 Grams
Salt 0.75 Tsp
Olive oil 2 Tbsp
Carrot 2 Pieces
Cucumber 2 Pieces
Fresh coriander 20 Grams
Fresh mint 10 Grams
Mango 1 Pieces

To Serve

Rice paper 1 Pieces
Red chilli, large 2 Pieces

Fun, healthy and fresh dinner for everyone!

Cooking Time: 30 min

Cals 666 · Prot 25 · Carbs 78 · Fat 30.3

Instructions

photo

1 Prepare sauce

Start by preparing the sauce. Peel and mince garlic. Put in a saucepan with oil and bring to a sizzle. Add hoisin sauce and peanut butter. Mix and remove from the heat. The consistency should be smooth and creamy. If it’s too thick, add a bit of warm water.

photo

2 Soak noodles

Boil water in a pot and pour the boiling water on top of the vermicelli. Allow them to soak for 4 minutes. Drain and submerge into cold water to prevent from sticking.

photo

3 Fry tofu

Cut tofu to small cubes. Pour corn flour and paprika on a shallow plate. Add salt. Roll the tofu cubes in the starch mixture. Heat oil in a large pan over medium high heat. Fry the tofu until crispy and browned, about 4–5 minutes per side.

photo

4 Peel and cut

Peel and cut the carrots to julienne (thin sticks). Rinse the cucumbers and cut to thin strips. Clean and chop coriander and mint. Peel mango and cut to thin slices.

photo

5 Soak rice paper

Pour hot water to a large bowl. Dip one rice paper at a time to the hot water and soak for about 40 seconds. Then transfer to a chopping board.

photo

6 Roll and serve

Place some of the toppings in the middle lower part of the rice paper: a bunch of drained vermicelli, some cucumber and carrot sticks, chopped fresh coriander and mint, fried tofu and mango slices. Fold the sides and then roll tightly. Repeat with the rest of the rolls. Serve the rolls with the dipping sauce and chopped chilli.

Tips for fussy eaters

Let them build their own rolls. Optionally, prepare a stir-fry with the vegetables and mango. Serve with some vermicelli and a bit of sauce.

Pro tip

This makes for a great interactive dinner. Place one or two large bowls with warm water on the table and allow everyone to build their own rolls.

Ingredients

Number of people

Sauce

Garlic cloves 1 Pieces
Olive oil 1 Tbsp
Hoisin sauce 30 Grams
Peanut butter 50 Grams

Noodles

Rice vermicelli 100 Grams

Fillings

Firm tofu 300 Grams
Corn starch 50 Grams
Paprika powder 2 Grams
Salt 0.75 Tsp
Olive oil 2 Tbsp
Carrot 2 Pieces
Cucumber 2 Pieces
Fresh coriander 20 Grams
Fresh mint 10 Grams
Mango 1 Pieces

To Serve

Rice paper 1 Pieces
Red chilli, large 2 Pieces
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