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The WOMAN summer kitchen is entering the next round: Food blogger Valentina from "valentinaballerina" shows us her delicious vegan summer rolls with peanut dip. Totally easy and healthy!
The WOMAN summer kitchen continues! Every week we present you the favorite recipe of a local food blogger. This time it's Valentina from valentinaballerina.com - the half-Italian grew up in Carinthia and writes about food on her lifestyle blog, among other things. These include many recipes for vegan dishes and great desserts. Be curious about her delicious vegan summer rolls with peanut dip!
The WOMAN summer kitchen is an initiative with the Austrian Food Blog Award. (Here you can find out everything you need to know!) You can also find the cooking video on our Instagram channel. Have fun watching!
Vegan summer rolls with peanut dip
You need this:
For 4 roles:
- 4 rice paper
- 50 g rice noodles
- 100-150 g smoked tofu
- half a mango
- half an avocado
- 1 snack cucumber
- 1 carrot
- optional: coriander
For the dip:
- 2 tbsp tahini
- 2 tbsp peanut butter
- 2 tbsp maple syrup
- 2 tbsp Ponzu (alternatively soy sauce and some lime juice)
- a shot of water
That's how it's done:
Cook the rice noodles in a pan with boiling water until al dente. Wash the coriander, cut the mango, avocado, cucumber, tofu and carrot into fine strips. To make it soft, dip the rice paper in cold water. Then spread the leaves out on a plate and fill with the ingredients. It is best to place them on the edge of the sheet. To roll up, simply fold in the sides, which will enclose the filling in the rice paper. Then roll everything up.
For the dip, mix all ingredients together in a small bowl until you get a cream. If it is too firm, just add a little more water. And done - you can already enjoy the summer rolls with the dip!
