Summer Rolls with Peanut Sauce and Sweet Chili Sauce
Gang/Type: Starter / Main Dish
Ergibt/Yield: 1 - 2 servings
For the summer rolls:
  • 50 g (1.8 oz) rice noodles
  • 1 carrot
  • 1/4 cucumber
  • 1/2 pk. smoked tofu
  • cilantro, fresh
  • 6 leaves lettuce
  • 6 sheets rice paper
For the sweet chili sauce:
  • 100 ml (1/3 cup plus 1 tbsp) water
  • 4 tbsp sugar
  • 2 tbsp rice vinegar
  • 1 tsp sambal oelek
  • 1 big clove garlic
  • 1/2 tsp salt
  • 2 tsp tapioca starch
For the peanut sauce:
  • 2 tbsp peanut butter
  • 3 tbsp coconut milk - alternatively plant-based milk
  • 1 tbsp lemon juice
  • 1/2 tsp red curry paste
  • 1/4 tsp salt
  1. Mix all the ingredients for the chili sauce in a blender until smooth. Pour into a pot and bring to boil. Let simmer for about 2 minutes, then let cool down. Stir from time to time to avoid a skin on the sauce.
  2. Combine all the ingredients for the peanut sauce in a bowl and season to taste with salt.
  3. Pour boiling water over the rice noodles and let them steep for 5 minutes, then drain, cold rinse and set aside.
  4. Cut the veggies and tofu into sticks. Hold a sheet of rice paper under running water for a few seconds and then lay it on a wet kitchen towel. Add the filling of choice in the middle of the sheet. Then fold over one side, fold in the sides and roll up the package. Continue until all filling is rolled.
  5. Cut the rolls in half and arrange them on two plates. Pour the sauces in bowls and serve with the summer rolls.
I mixed the dips in no time in my <a href="" data-mce-href="">Personal Blender</a>.
Recipe by Blueberry Vegan at