Vegan Super Simple Summer Rolls Bosh TV

Super Simple Summer Rolls

  • Super simple
  • 0:20 m
  • 17 ingredients

Summer rolls are one of the best ways to eat a load of tasty, healthy veg! These summer rolls are particularly fresh and delicious, filled with loads of veg and some beautifully crispy tofu. We've serve ours with a wonderful, zippy dipping sauce!

Serves: 4

Ingredients

For the tofu

  • 1 x 280g block of firm tofu
  • vegetable oil for frying
  • salt to taste

For the veggies

  • 2 carrots
  • 1 cucumber
  • 4 spring onions
  • 1 romaine lettuce
  • 30g fresh coriander
  • 10g fresh mint
  • 8 rice paper sheets

For the dip

  • 4 tbsp rice vinegar
  • 4 tbsp light soy sauce
  • 2 tbsp rapeseed oil
  • 2 tbsp caster sugar
  • 1 tsp dried chilli flakes
  • 2 tsp sesame seeds
  • 2 inches of fresh ginger
  • 1 garlic clove

Before you start

Tofu press | Frying pan | Julienne peeler | Shallow bowl

Step 1

Cook the tofu

  • Press the tofu in a tofu press for at least 10 minutes
  • Place the block of tofu on its side and cut it lengthwise into 4 sheets
  • Warm 1cm of vegetable oil in a frying pan over medium heat
  • Lay the tofu sheets in the frying pan and fry on both sides until golden brown and crispy
  • Remove the sheets of crispy tofu from the frying pan and lay them on the plate lined with kitchen paper
  • Once most of the excess oil has been absorbed place the sheets of tofu on a chopping board and cut into matchsticks
  • Season with a little salt and set aside

Ingredients

  • 1 x 280g block of firm tofu
  • vegetable oil for frying
  • salt to taste

Step 2

Prepare the vegetables

  • Peel, trim and shred the carrots with a julienne peeler
  • Cut the cucumber in half lengthwise, scoop out the watery seeds and shred with the julienne peeler
  • Trim the spring onion and finely slice lengthwise
  • Cut the romaine lettuce lengthwise into quarters and cut out the white part of the quarters
  • Shred the lettuce at an angle
  • Core the red cabbage and shred
  • Pick the coriander and mint leaves

Ingredients

  • 2 carrots
  • 1 cucumber
  • 4 spring onions
  • 1 romaine lettuce
  • 30g fresh coriander
  • 10g fresh mint

Step 3

Make the dip

  • Peel and finely grate the ginger and garlic and add to a small mixing bowl
  • Add the rice vinegar, soy sauce, oil, caster sugar, sesame seeds and chilli flakes to the bowl and stir to combine

Ingredients

  • 4 tbsp rice vinegar
  • 4 tbsp light soy sauce
  • 2 tbsp rapeseed oil
  • 2 tbsp caster sugar
  • 1 tsp dried chilli flakes
  • 2 inches of fresh ginger
  • 1 garlic clove

Step 4

Make the summer rolls and serve

  • Pour 1cm cold water into the shallow bowl
  • Dip a sheet of rice paper in the water and transfer it to a chopping board
  • Neatly lay some tofu matchsticks, carrot, cucumber, spring onion, lettuce, coriander and mint down the middle of the rice sheet
  • Tightly roll the ingredients up in the sheet of rice paper neatly tucking the ends in so you’re left with a small opaque burrito
  • Repeat the process, piling the Summer Rolls up on a plate
  • Serve immediately with the dipping sauce

Ingredients

  • 2 tsp sesame seeds
  • 8 rice paper sheets