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Rolling into summer: our recipe for vegan summer rolls

Name: Rolling into summer: our recipe for vegan summer rolls
Prep time: 30 min
Cook time: 5 min
Yield: 12
Ingredients: 12 round rice paper plates (22 cm diameter); 100 g Rice noodles or glass noodles; 1 packet Vegan Mühlen fillet; 175 ml Water; 4 tbsp. Rapeseed oil; 0.5 Cucumber, cut into fine sticks; 2 small carrots, cut into fine sticks; 1 Paprika, cut into thin strips; 150 Red cabbage, thinly sliced; 1 handful Mint/coriander leaves for serving (optional); 65 g Peanut butter; 2 tbsp. Soy sauce; 2 tbsp. Maple syrup; 1 tbsp. Rice vinegar; 2 tbsp. Sesame oil; 1 large clove of garlic, pressed; 1 Tsp. fresh ginger, grated; 1 to taste Sriracha; 2 tbsp. Juice of one lime; 1 as necessary some water or coconut milk; 1 to taste Chopped roasted and salted peanuts; 1 to taste Sesam; 1 frische Limette, geviertelt

Moderate 20 December 2023

Preparation time

30 min

Cooking time

5 min

How about a sophisticated and tasty snack? These summer rolls are just the thing for sunny days! Crunchy vegetables, fresh herbs and tender rice noodles wrapped in rice paper - and best of all, our vegan Mühlen fillet adds the ultimate flavor to these summery rice paper rolls. A delicious peanut sauce rounds off the enjoyment. Grab the ingredients, roll up your sleeves and let's get started!

Ingredients for

12	round rice paper plates (22 cm diameter)
100 g	Rice noodles or glass noodles
1 packet	Vegan Mühlen fillet
175 ml	Water
4 tbsp.	Rapeseed oil
0.5	Cucumber, cut into fine sticks
2	small carrots, cut into fine sticks
1	Paprika, cut into thin strips
150	Red cabbage, thinly sliced
1 handful	Mint/coriander leaves for serving (optional)
65 g	Peanut butter
2 tbsp.	Soy sauce
2 tbsp.	Maple syrup
1 tbsp.	Rice vinegar
2 tbsp.	Sesame oil
1	large clove of garlic, pressed
1 Tsp.	fresh ginger, grated
1 to taste	Sriracha
2 tbsp.	Juice of one lime
1 as necessary	some water or coconut milk
1 to taste	Chopped roasted and salted peanuts
1 to taste	Sesam
1	frische Limette, geviertelt

Step 1/8
Prepare the grinder fillet by simply adding 175 ml cold water and 2 tbsp rapeseed oil to the contents of the bag. Place the mixture in the fridge for 30 minutes. Then shape the fillets and fry them for about 5-6 minutes with 2-3 tbsp rapeseed oil over a medium heat.
Step 2/8
Fill a large shallow bowl with warm water and briefly dip the rice paper into it until it is slightly soft. Make sure you don't soak it for too long, otherwise it will tear quickly! Then place the rice paper on a large plate.
Step 3/8
Place the mint leaves, vegetables and grinder fillet close together on the rice paper.
Step 4/8
Now carefully lift the bottom end of the rice paper and place it firmly over the vegetables. Then fold the outer sides inwards like a wrap and roll it up.
Step 5/8
Do the same with the remaining rice paper and the filling.
Step 6/8
You can sprinkle the finished summer rolls with sesame seeds and chopped peanuts to taste.
Step 7/8
For the peanut sauce, you need peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, sriracha and lime juice. Simply place all the ingredients in a high-speed blender and blend until smooth. You can add a little more water or coconut milk until the sauce has the desired consistency.
Step 8/8
Serve the summer rolls with the delicious peanut sauce and fresh limes. Enjoy your meal!