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Vegan Summer Rolls with Peanut Dip


For the summer rolls

12 pc rice paper
150 g rice noodles
50 g tofu
1 tb rapeseed oil
1 Clove(s) garlic
0.5 pc lemon, juice
0.5 pc cucumber
1 pc carrot
1 pc red pepper
1 Handful red cabbage
2 Bar(s) lemongrass, cut into thin rings
Some herbs of your choice: coriander, mint or thai basil

For the peanut dip

1 ts lime juice
water if needed, depending on the desired consistency

To serve

Chopped peanuts
Sesame seeds, roasted
Fresh limes


1. For the summer rolls, prepare the rice noodles according to the packet instructions and set aside.
3. Cut the tofu into cubes and place in a bowl. Add 2 tbsp soya sauce and leave to stand for 10 minutes. Then coat with the starch and fry in a pan until crispy on all sides. Set aside.
4. Wash the vegetables and cut into sticks or bite-sized pieces.
5. To make the peanut dip, mix all the ingredients together in a bowl until creamy and smooth.
6. Pickle the shrimp alternative. To do this, mix the rapeseed oil with the lemon juice and grated garlic and pour over the vegan shrimps. Leave to stand for 15 minutes and then sear on both sides in a hot pan.
7. Fill a large bowl with warm water. Dip the rice paper in the water for 5 seconds and then place on a large plate.
8. Place the rice noodles, tofu, vegetables, shrimp alternatives and herbs in the centre of the rice paper. Fold the bottom end of the rice paper over the ingredients. Fold the outer sides inwards and then roll upwards to form a wrap. Continue in the same way with the remaining sheets of rice paper.
9. Serve with the peanut dip, limes and sesame seeds (toast beforehand if desired).
10. Tip: You can also prepare one roll with a prawn alternative and one with tofu.

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