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.

7-8 small button mushrooms
1 large carrot
large handful of spinach
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


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.


Sauté the mushrooms until lightly browned.


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.


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!



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