Vegan summer rolls

It’s actually the start of winter in Australia but this is my go to summer lunch or light dinner when I’m feeling too lazy to cook. These summer rolls are fresh, crunchy and delicious. The beauty of these is you can add any ingredients you like!

Summer rolls are best when made just before you need them.

Ingredients
7-8 small button mushrooms
1 large carrot
large handful of spinach
coriander
120g firm tofu (sliced into 6 batons)
6 sheets of rice paper
1 tbs vegetarian mushroom oyster sauce
1 tbs soy sauce
1 tsp sesame seeds

Method

Firstly slice the mushrooms and grate the carrot. Marinade the tofu in the mushroom oyster sauce and the soy sauce. Add the sesame seeds. Set aside.

11272047_10150540408549978_716207374_n

Sauté the mushrooms until lightly browned.

11354698_10150540408554978_638870491_n

Fill a large mixing bowl with warm water and place a damp clean tea towel on the kitchen bench. Dip the rice paper sheets into the water place on the tea towel. Start by putting a piece of tofu on the right edge of the sheet. Add the spinach leaves, carrot, mushrooms and coriander.

11304503_10150540408559978_1604518478_n

Fold the right edge over until the ingredients are covered. Fold in both sides and roll up until closed. I served mine with store bought satay sauce!

11349959_10150540408564978_605971278_n

Advertisements

2 thoughts on “Vegan summer rolls

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s