... Refreshing Vietnamese Rolls | Dance of Stoves

Refreshing Vietnamese Rolls

Vietnamese rolls: Vietnamese rolls are very refreshing and easy to prepare. You can use your favourite vegetables, ingredients or sauces; they are always delicious!
I am so hooked on this recipe! It is perfect for the summer because it is very refreshing and easy to prepare. 

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Our rolls have tofu, but if you prefer an even quicker and more accessible version, you can substitute it for avocado or any other raw vegetable, thus saving time.

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I tried Vietnamese rolls or summer rolls a few years ago, and I didn't like them, then I gave them a second chance and changed my mind; that's why I shared these summer rolls with you some time ago. 

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While in Germany, we discovered a stand-in Cologne Central Station that sold Asian food and had a relatively large section for vegetarian food, so we didn't think twice and tried several things, including some Vietnamese rolls that were to die for and from so I prepare them every week.

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Vietnamese rolls can be filled with almost anything; I have seen recipes that even use rice, noodles or potatoes to make them more filling and consistent. 

Also Read: Thai Vegan Coconut Soup

I like to use tofu or avocado and lettuce and some crunchy vegetables such as carrot, cucumber, pepper, red cabbage, etc.

Also Read: 10 Vegan Recipes In 30 Minutes Or Less

Vietnamese rolls: Vietnamese rolls are very refreshing and easy to prepare. You can use your favourite vegetables, ingredients or sauces; they are always delicious!
In the photo below, you can see how they are filled and rolled. With practice, they will come out more beautiful.

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Vietnamese rolls: Vietnamese rolls are very refreshing and easy to prepare. You can use your favourite vegetables, ingredients or sauces; they are always delicious!
Advice:

  • We use 18 cm diameter rice papers, but you can use whatever you find. Depending on the size of your rice papers, you will have to add more or less filling.
  • You can substitute avocado for tofu if you don't consume soy.
  • Use any raw vegetable; it is a very versatile recipe.
  • If you don't want to complicate your life, you can dip the rolls in soy sauce or tamari; in fact, it's how I usually eat them every day.
  • It is easy to find rice papers in large Asian supermarkets and supermarkets, but Who can also substitute them for nori seaweed. However, you don't have to get it in that case, just put the vegetables inside and roll it up.
  • To make the sauce, you can use any vinegar, sweetener or fat; you don't have to use the same ingredients.

Vietnamese rolls: Vietnamese rolls are very refreshing and easy to prepare. You can use your favourite vegetables, ingredients or sauces; they are always delicious!
Vietnamese rolls

Vietnamese rolls
Vietnamese rolls are very refreshing and easy to prepare. You can use your favourite vegetables, ingredients or sauces; they are always delicious!

  • Author: Dance of Stoves
  • Preparation: 20 mins
  • Cook: 10 mins
  • Total: 30 minutes
  • Servings: 1-2 (1x), 2-4 (2x), 3-6 (3x)
  • Category: Appetizer
  • Cuisine: Vegan, Vietnamese

Ingredients SCALE (1x)

  • 200g sliced ​​tofu (7 ounces)
  • Six rice papers
  • One carrot in julienne
  • Three romaine lettuce leaves
  • 100 g julienne red cabbage (3.5 ounces)
  • Black sesame seeds for garnish

For the sauce:

  • Two tablespoons tahini
  • One tablespoon apple cider vinegar
  • One tablespoon coconut sugar
  • One tablespoon ketchup
  • One tablespoon of water
  • One teaspoon tamari or soy sauce

Ingredients SCALE (2x)

  • 400 g (14 oz) sliced tofu
  • 12 rice papers
  • Two carrots in julienne
  • Six romaine lettuce leaves
  • 200 g julienne red cabbage (3.10 ounces)
  • Black sesame seeds for garnish

For the sauce:

  • Four tablespoons of tahini
  • Two tablespoon apple cider vinegar
  • Two tablespoon coconut sugar
  • Two tablespoon ketchup
  • Two tablespoon water
  • Two teaspoons tamari or soy sauce

Ingredients SCALE (3x)

  • 21 ounces (600 g) sliced tofu
  • 18 rice papers
  • Three carrots in julienne
  • Nine romaine lettuce leaves
  • 300 g julienne red cabbage (3.15 ounces)
  • Black sesame seeds for garnish

For the sauce:

  • Six tablespoons tahini
  • Three tablespoon apple cider vinegar
  • Three tablespoon coconut sugar
  • Three tablespoon ketchup
  • Three tablespoons of water
  • Three teaspoons tamari or soy sauce

Instructions

  1. Preheat the oven to 200ºC or 390ºF.
  2. Cut the tofu into sheets and bake for about 10 minutes. Take it out and let it cool.
  3. Dip each rice paper in a bowl of water (we use a pan) for a few seconds until it is soft but without losing its shape. We leave them for 40-50 seconds, but that depends on each rice paper; not all brands are the same.
  4. Place the rice paper on a plate and add the filling (carrot, lettuce, red cabbage and tofu).
  5. Close the roll (see photo number 3) and repeat the process with the other 5.
  6. Top with sesame seeds for garnish.
  7. To make the sauce, you simply have to mix all the ingredients in a bowl with the help of a spoon until they are well integrated.

Have you made this recipe?

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