Summer Rolls with Sweet & Sour Sauce

Vegan summer rolls with smoked tofu, vegetables and mint with sweet&sour sauce.

Starting the spring season with a very fresh and colourful plate.

Perfect as an appetiser or a light lunch/dinner, this eye-pleasing dish will catch the attention of your guests. Thin rice paper sheets filled with fresh vegetables, smoked tofu, sushi rice and mint, have such a refreshing taste, what makes it a great option for warmer spring or summer days. If you are not a raw vegetables lover, bake or sauté them for a couple of minutes for a softer texture.

• Preparation Time: 40 min

• Cooking Time: 20 min

• Yield: 10 rolls

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Ingredients

1. Summer rolls:

   10 rice paper sheets

   150gr smoked tofu, sliced

   1 large carrot, sliced

   1 cucumber, sliced

   1 red pepper, sliced

   1 yellow pepper, sliced

   1/2 small purple cabbage, thinly sliced

   30 fresh mint leaves

   2 cups sushi rice

   2 tbsp rice vinegar

   1 tbsp brown sugar

   1 tbsp soy sauce

2. Sweet & Sour Sauce:

   1/3 cup rice vinegar

   2 tbsp brown sugar

   3 tbsp ketchup, 100%

   2 tbsp soy sauce

   1 tbsp cornstarch

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Preparation:

1. Start by preparing the sushi rice. Cook it for about 20 minutes, until is soft, then add the rice vinegar, the sugar and the soy sauce. Let it rest.

2. Meanwhile, cut all the vegetables and the tofu in nice thin long slices.

3. Place a sheet of rice paper in a medium bowl of warm water until it softened, and then place it on a surface where you have enough space to roll them.

4. For the first layer, place 3 mint leaves, then a tbsp of the sushi rice, and on top the vegetables and the tofu. Fold the lower edge up over the filling, then fold over the short sides like you would to make a burrito. At last, roll it up. Repeat for the rest of rice papers.

5. For the sauce, place all the ingredients (except the cornstarch) in a small pan and bring to a boil. Add then the cornstarch, stirring constantly until thickened. Let it cool and serve with the rolls.