Vegan Summer Rolls with Peanut Butter Sauce

Name: Vegan Summer Rolls with Peanut Butter Sauce
Yield: 2 Serves
Ingredients: 100 g Veganz Shredded Soy; 15 Rice wafers; 0.25 red cabbage; 0.5 cucumber; 1 pepper; 1 tbsp sesame seeds; Oil, for fying; 500 ml vegetable broth; 70 g peanut butter; 1 tbsp soya sauce; 1 tbsp coconut blossom sugar; 1 garlic clove; fresh ginger; 0.5 tbsp rice vinegar; 2 tbsp coconut milk; Juice of half a lime; 3 tbsp Water

With Veganz Shredded Soy

The ideal summer food? The name says it all: Vegan Summer Rolls with Peanut Butter Sauce. Filled with crunchy veggies and delicate Veganz Shredded Soy, these rolls are just the thing on a hot day since you can eat them cold and they’re packed with fresh ingredients. Whether you’re planning a picnic in the park, an evening with friends, or just a snack: this traditional Vietnamese treat is perfect any time. To round it all off, just dip the vegan starter in a creamy homemade peanut butter sauce.

Spring Roll vs. Summer Roll
You’re sure to already know deep-fried spring rolls from your favourite Asian outlet, but what are summer rolls?
Rather than being wrapped in a special filo pastry, summer rolls are wrapped in rice wafers soaked in water. It makes them much lighter to eat than their deep-fried counterparts and they’re a lot easier to digest. And since they’re served cold, summer rolls are definitely the perfect summer food. Take a look at our recipe to find out how to quickly mix up a fantastic peanut butter sauce as a dip or simply dip them in soya sauce or any other dip that takes your fancy.

Preparing Vegan Summer Rolls
To make summer rolls, simply place your choice of fresh ingredients on a rice wafer and make it into a roll. Fill the roll with your favourite ingredients, e.g., rice noodles and salad as the base. Then, veggies and herbs like carrots, cucumber, mango, bean sprouts, coriander, and basil all add up to a perfect Asian snack.

The non-vegan variety is often filled with meat, fish, or prawns. In contrast, the vegan ones are excellent with duck fillet-style tofu or seitan, although our recipe uses crisp fried Veganz Shredded Soy instead.

When compared to 100,000 other products, our Shredded Soy requires very little water, only creates a small amount of CO2, and it’s even grown nearby on the Danube in Serbia. As such, by enjoying these vegan summer rolls, you’ll be protecting animals, the climate and the rainforest!

Ingredients (2 Serves)

For the summer rolls

100 g Veganz Shredded Soy
15 Rice wafers
¼ red cabbage
½ cucumber
1 pepper
1 tbsp sesame seeds
Oil, for fying
500 ml vegetable broth

For the peanut butter sauce

70 g peanut butter
1 tbsp soya sauce
1 tbsp coconut blossom sugar
1 garlic clove
fresh ginger
½ tbsp rice vinegar
2 tbsp coconut milk
Juice of half a lime
3 tbsp Water

Portions

Serves:

Here’s how it works.

Pour 500 ml of boiling vegetable broth over the Veganz Shredded Soy and leave to marinate for 10 minutes. Then squeeze the liquid out of the Shredded Soy and fry it in a little oil in a pan until hot and crispy.
In the meantime, cut the red cabbage, cucumber, and pepper into long strips.
Dunk the rice wafers into water for a moment before filling them with the cooled Shredded Soy and a little sesame. To seal the summer rolls, it’s best to place the ingredients in the middle, then fold the ends over and carefully roll up the rice wafer lengthwise.
For the peanut butter dip, finely chop the ginger and garlic and mix them with all the other ingredients until you’re left with a creamy mixture.
Garnish with a little sesame and then simply dunk the vegan summer rolls and enjoy.

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