Vegan summer rolls with peanut dip

Vegan summer rolls with peanut dip: fresh rice paper rolls with glass noodles, cucumber, carrot, coriander and a creamy dip made from peanut butter and soy sauce.

At a glance

• Serves 2
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 15 g
• Carbs: 50 g

Ingredients

• 8 sheets of rice paper
• 100 g glass noodles
• 1 carrot
• 1 cucumber
• 3 tbsp peanut butter
• 1 tbsp maple syrup
• 1/2 bunch of coriander
• 1 tbsp soy sauce

Method

You’ll need: chopping board · knife · sieve

1. Pour boiling water over the glass noodles, leave them to soak, then drain well. Cut them up a little if they're long.
2. Cut the carrot and cucumber into thin strips. Pick the coriander leaves and wash them.
3. Dip a sheet of rice paper briefly in lukewarm water until pliable and lay it on a smooth surface.
4. Put some glass noodles, carrot, cucumber and coriander in the centre, fold in the sides and roll everything up tightly.
5. For the dip, stir the peanut butter, soy sauce, maple syrup and a little water until smooth.
6. Serve the summer rolls with the peanut dip and eat them fresh.

Good to know

Summer rolls are one of those meals that instantly taste of fresh cooking and a relaxed evening. Crunchy, creamy, slightly sweet and salty – often that's all you need.

Swaps

Glass noodles → rice noodles (often with a little more bite). Coriander → mint (fresh flavour, also contains plant compounds). Maple syrup → date syrup (unrefined sweetness, slightly stronger flavour). Soy sauce → tamari (usually gluten-free, similarly savoury).

Allergens

Contains peanuts, soya and gluten (soy sauce). With a finely cut filling that's easy to chew, the rolls suit many children. In pregnancy they're fine with careful kitchen hygiene and everything freshly prepared.

Dairy-free recipes