Lemongrass and coconut summer rolls

Lemongrass and coconut summer rolls

By
From
Green Kitchen Travels
Serves
2-4

Summer rolls, or fresh spring rolls as they are also known, were a family favourite long before we visited Vietnam. There simply is no fresher food, with crunchy lettuce leaves, fresh herbs and all kind of good stuff all rolled in thin rice paper and dipped in salty sauces. What we learned in Vietnam was to marinate tofu with lemongrass and to add grated coconut to the rolls both for the flavour and texture.

Ingredients

Quantity Ingredient
200g organic, gmo-free firm tofu
2 lemongrass stalks, crushed and very finely chopped
1 lime, juiced
1 teaspoon maple syrup
2 teaspoons organic, gmo-free soy sauce

Dipping sauce

Quantity Ingredient
25g raw peanuts
2 tablespoons rice vinegar
2 tablespoons organic, gmo-free soy sauce
2 tablespoons water, cold
1 tablespoon maple syrup

To serve

Quantity Ingredient
1 packet rice paper
1 round lettuce, rinsed and leaves separated
a large handful mint, leaves picked
a large handful coriander, leaves picked
1/2 cucumber, cut into sticks
1 mango, peeled, flesh cut into sticks, discarding stone
30g unsweetened coconut flakes
30g sprouts

Method

  1. Pat the tofu dry with kitchen paper. Cut it into thick sticks and place on a large, deep plate. Stir together the rest of the ingredients and pour over the tofu. Leave to marinate for at least 30 minutes, turning over once.
  2. To make the dipping sauce, lightly toast the peanuts in a frying pan over a medium-low heat. Tip out of the pan immediately, cool slightly then finely chop. Stir the peanuts together with all the remaining sauce ingredients in a small bowl and set aside.
  3. Put all the different filling ingredients in separate bowls and arrange next to a chopping board along with a bowl of warm water. To serve, dip a sheet of rice paper into the bowl of warm water for a few seconds, until softened. Lay it on the chopping board. Layer a lettuce leaf with some mint and coriander leaves, cucumber and mango sticks, a few coconut flakes, sprouts and a marinated tofu stick. Fold the top over the filling, tuck the filling in, fold in the sides and then roll up. Place on a serving platter. Repeat with the remaining rolls.
  4. Serve with the dipping sauce.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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