Ingredients for 5 servings:
1 carrot
10 g Thai basil
10 g coriander
10 g mint
200g tofu
1 bell pepper (red)
3 spring onions
½ lettuce (iceberg or romaine lettuce)
60 g peanuts
10 rice paper
60 g sesame seeds
200 ml satay sauce (peanut sauce)
Vegetable oil for frying
Salt
pepper



Nutritional values ​​per serving:
kcal 365
Protein 15g
Fat 21g
Carbohydrates 28g



Expense:
30 minutes

Utensils:

cutting board
Kitchen tongs
2 pans
Bowl
Spiral cutter
Knife



Recipe:

Cut the carrot into fine strips using a spiral cutter.

Roughly chop the Thai basil, coriander, and mint. Cut the tofu into thin rectangles. Cut the bell pepper, spring onions, and lettuce into strips.

In a grease-free pan, toast the nuts over medium heat for about 3-5 minutes until fragrant. In another pan, fry the tofu in a little vegetable oil over medium heat for about 2-3 minutes on each side until golden brown. Season with salt and pepper.

Cover the rice paper evenly with water and let it soak for about 1 minute. Shake gently to drain excess water. Set aside on a plate or cutting board.

Layer tofu, carrot, bell pepper, peanuts, sesame seeds, spring onions, and chopped herbs in the center of the rice paper sheet. Add a dollop of satay sauce on top.

As with a wrap, first bring the edges of the rice paper toward the center, bring the bottom part forward, and roll it forward with your thumb until the roll is stable. Garnish the summer rolls with sesame seeds and serve with a dip of your choice. Enjoy!


Source: kitchen stories
#food #recipe #Asian #healthy #easy #diet #vegan #vegetarian