Rollitos de verano con mango y tofu picante: esta comida ligera te encantará en los días calurosos
En cuanto suben las temperaturas, enseguida nos abastecemos de papel de arroz. Porque los rollitos de verano veganos son la solución perfecta para preparar comidas ligeras y frescas que no requieren mucho tiempo y que apetecen en los cálidos días de verano.
As soon as the temperatures rise, we immediately stock up on rice paper. Because vegan summer rolls are the ultimate cheat code for light and fresh meals that don't take too much time and that you crave on warm summer days.
They are the opposite of a bowl of noodles or a generously filled sandwich. Although summer rolls are also well-filled and look at least as satisfying, they are a light meal. Anyone who, like us, can't manage to eat a bite in the hot weather but still wants to eat something tasty should give this recipe a try.
The dish originated in Vietnam, but this recipe for vegan summer rolls has little to do with the traditional version. We fill them with spicy tofu sticks, a fresh coleslaw, ripe mango, cucumber, and, if you can find them: edible flowers.
Summer rolls are all about different textures and flavors. Sweet, salty, sour, and umami: they all go in. The homemade crispy chili-lime salsa plays a role in this too. But you can use any dipping sauce you have at home for this recipe. We even love bottled sweet chili.
The difference between good and bad summer rolls lies in the moisture of the rice paper. This starts with the preparation, but it doesn't stop there. The ingredients, such as mango and cucumber, are wet. These ingredients can make the rice paper even flimsier after rolling. Therefore, always pat your fruit and vegetables dry thoroughly, remove the seeds if necessary, and do not use too much sauce.
This is how you make vegan summer rolls
- Place the cabbage in a bowl and sprinkle with salt. Knead for about 1 minute to soften the cabbage and draw out some of the moisture. Sprinkle the cabbage with lime juice, honey, and chili flakes, and stir well. Set aside.
- Fry the tofu sticks. Cut the mango, cucumber, and carrot into thin strips. Sprinkle the cucumber and carrot with salt and let stand for 10 minutes. Pat them dry thoroughly.
- Mix all the dip ingredients in a small bowl.
- Soak a sheet of rice paper briefly in lukewarm water until it becomes pliable.
- Start with a little coleslaw, mango, cucumber, carrot, tofu, and then the green herbs. Fold the sides inwards and roll up the summer rolls tightly. Repeat this with the remaining rice paper.
- Serve the summer rolls with the dip.