Summer rolls with peanut dip

Here you can find our favorite recipe for summer rolls with the perfect dip:

Ingredients:

• 6 - 10 rice paper
• 100g rice noodles
• 100g red cabbage
• 1 carrot (large)
• 1 cucumber
• 1 avocado
• 100g tofu
• 1/2 bunch of fresh mint
• Optional: 1/2 bunch of coriander

For the dip:

• 50g peanut butter
• 2 tbsp soy sauce
• 2 tbsp honey/ agave syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp sambal oelek

Preparation:

First, cut the red cabbage into thin strips and season it with salt. This will help to remove some of the water. Then prepare the rice noodles according to the instructions on the packet and allow them to cool.

Then cut the remaining vegetables into thin strips. With a high-quality Damascus knife from JAPANCUT, you can do this in no time. We use our all-rounder for this: The Santoku - SAPHIRA . However, if the Santoku knife is a bit too big for you, we recommend that you take a look at the other Damascus knives in the SAPHIRA range, such as the all-purpose knife - SAPHIRA . Use it to cut the carrot, cucumber, avocado and tofu into thin strips. Our sharp knives enable precise cutting and preserve the texture of the vegetables, which is particularly important for the visual and taste quality of the summer rolls.

Then start with the dip so that the summer rolls don't dry out and are ready to eat straight after rolling: Mix all the ingredients in a small bowl until everything becomes a smooth mass. If the dip is too thick for you, you can optionally add 1 tablespoon of water.

Your red cabbage will now be ready. Stir it well and then pour off the water in the bottom of the bowl. Taste your red cabbage to see if it needs more salt or needs rinsing. Leave it in the sieve you used to drain it.

Then prepare the rice paper: Soak the rice paper sheets in a large bowl of warm water for about 10-15 seconds. Then carefully remove them and place the sheets on a moistened surface. You can then fill the summer rolls directly with the contents. Place some rice noodles, red cabbage, carrot strips, cucumber strips, avocado slices, a few mint leaves (and coriander) and tofu in the middle of the rice paper. Fold in the sides of the rice paper and roll up from the bottom until a tight roll is formed. Repeat this step for the remaining rice paper sheets.

Now all you have to do is serve the summer rolls on a plate with the peanut dip. The recipe is perfect for hot summer days or as an addition to a barbecue evening. Enjoy!

Our tips for making summer rolls a success:

1. Don't fill your summer rolls too much. Depending on the size of the rice paper sheets, you should plan on a few more rolls and distribute the filling evenly. If they are too full, the summer rolls will no longer stick together as well.
2. Do not soak the rice paper in water for too short or too long. The length is usually indicated on the rice paper package.