Rainbow summer rolls

Rainbow summer rolls with tofu, red cabbage, carrot, pepper, glass noodles and herbs, served with a creamy peanut dip with a gentle heat.

At a glance

• Serves 2
• Prep time: 20 min
• No cooking needed
• Total time: 20 min
• Calories: 280 kcal per serving
• Protein: 12 g
• Fat: 10 g
• Carbs: 35 g

Ingredients

• 1 block of firm tofu or smoked tofu
• 1 carrot
• 1 handful of fine glass noodles
• 1/4 red cabbage
• 8 sheets of dried rice paper
• 1 tbsp maple syrup
• 2 tbsp pure peanut butter
• 1 yellow pepper
• 1 handful of fresh mint and coriander
• a little sriracha (without added sugar)
• 1 tbsp soy sauce

Method

You’ll need: chopping board · knife · sieve

1. Cut the carrot, red cabbage and yellow pepper into thin strips. Cut the tofu into slim sticks and pick the mint and coriander leaves off the stalks.
2. Soak or cook the glass noodles according to the packet instructions and drain well. For the dip, stir the peanut butter, soy sauce, maple syrup and a little sriracha until smooth; thin with hot water if needed.
3. Fill a shallow dish with warm water and briefly dip a sheet of rice paper until it is pliable but still slightly firm. Lay it on a clean work surface.
4. Place a little red cabbage, carrot, pepper, glass noodles, herbs and tofu in the middle. Fold the bottom edge over the filling, tuck in the sides and roll everything up tightly.
5. Make the remaining summer rolls the same way. If the rice paper sticks, lay the rolls down with a little space between them.
6. Arrange the rainbow summer rolls on a platter and serve with the peanut dip.

Good to know

Light, crunchy and nicely fresh. These rainbow summer rolls are straightforward, look great and are on the table in no time.

Swaps

Glass noodles → shirataki noodles (konjac pasta) or courgette strips (less quickly available starch) Pure peanut butter → almond butter or cashew butter (milder flavour) Maple syrup → lime juice with a little mashed date (fewer free sugars, fresher) Soy sauce → coconut aminos or a little tamari (often milder; tamari usually contains less gluten)

Allergens

Contains soya and peanuts; sriracha can be too hot for children, and in pregnancy the rolls are generally fine made with fresh, well-washed veg and properly heated tofu. Contains: gluten (soy sauce).

Frequently asked questions

Which nutrients are in tofu?

Tofu provides plant protein and, depending on how it is made, calcium. It also has small amounts of iron and magnesium.

Is raw red cabbage hard to digest?

It can be, because cabbage contains fibre and certain types of sugar that not everyone tolerates equally well. Thin strips often go down better than chunky pieces.

What does the yellow pepper bring nutritionally?

Yellow pepper contains vitamin C as well as carotenoids. The exact make-up varies a little with ripeness and variety.

Are peanuts valuable from a nutrition point of view?

Peanuts provide unsaturated fats, vitamin E, magnesium and some plant protein. Botanically they are legumes, even though in everyday life they're usually treated like nuts.

Are mint and coriander just for flavour, or do they matter nutritionally?

Mainly they bring freshness and aroma, plus small amounts of vitamin K and plant compounds. The amounts used are usually too small for any bigger health statements.

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