Spring rolls stuffed rice noodles, tofu and crisp summer vegetables. Served with spicy peanut sauce, these rolls are a great appetizer or light main course

How to Make Veg Summer Rolls

For the Hoisin Peanut Sauce:

1.Make a paste of the roasted peanuts (Add 15 ml water & 15 ml cooking oil, grind in a mixer until smooth paste. Add little more water if required). In a nonstick pan, add the peanut paste, hoisin sauce, garlic and chillies.

2.Add water around 50 ml and allow it to simmer until the sauce thickens. Allow it to cool.

3.Slice the carrot and cucumber into thin slices. Cut the tofu into batons.

4.Take a sheet of rice paper and place it in water for 10-15 sec. Place on a flat surface, by wiping excess water with hands.

5.Layer it with cucumber and carrot slices, followed by the tofu, beans sprouts, roasted peanuts, iceberg lettuce, basil leaves, coriander leaves and mint leaves.

6.Place the rice noodles and chicken over it. Drizzle some more sauce.

7.Roll the rice paper. After the first roll, fold the sides and roll further. Ensure that it is rolled tightly to prevent the filling from falling out.

8.Cut the roll at a slant and serve with the hoisin peanut sauce.

Repeat the process for second sheet.

Key Ingredients:

Rice paper, Iceberg Lettuce, Carrot, Bean Sprouts, Cucumber, Tofu, Basil, Mint Leaves, Coriander, Rice Noodles (Soaked in Warm Water for 20-25 minutes), Peanuts, Hoisin Sauce, Peanuts, Garlic, Oil, Red Chillies, Water