Fresh Rolls
⏳ Time
25 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
You can use marinated tofu: let it sit for two hours in a mixture of one cup of water, 50 ml of tamari sauce, and spices to taste.
Ingredients
- Rice Paper - 8 pieces
- Carrot - 1.4 oz
- Peanut Sprouts - 1.4 oz
- Tofu - 7.1 oz
- Mixed salad greens - 2.8 oz
- Cucumbers - 1 piece
- Coconut flakes - 0.2 oz
- Mint Leaves - 0.1 oz
- Toasted Sesame - 0.1 oz
- Roasted Peanuts - 2.5 oz
- Ketchup - 1.6 oz
- Chicken Broth - 2 fl oz
- Chili Flakes - 0.2 oz
- Yakiniku sauce - 3.5 oz
Step by Step guide
Step 1
Combine vegetable broth (at room temperature), crushed chili (mild), ketchup, and roasted peanuts in a blender bowl, and blend until smooth.
Step 2
Cut the cucumber (a small one, about 100 grams) in half and remove the seeds and core. Slice the cucumber and carrot into thin strips.
Step 3
In a wide skillet, heated to 140°F, immerse the rice paper sheet for about ten seconds, until it becomes pliable.
Step 4
Place it on a cutting board, sprinkle with shredded coconut, and layer with a mix of salad greens (lollo rosso, lettuce, corn, arugula, chard), carrot, cucumber, tofu, bean sprouts, and mint leaves. Roll it up into a roll.
Step 5
Then soak the second sheet of rice paper in water, place it on a board, sprinkle with sesame seeds, and wrap the roll in it.
Step 6
Do the same with the remaining rice paper sheets and the other ingredients.
Step 7
Arrange the rolls on plates, cutting them in half. Drizzle with teriyaki sauce. Serve the peanut sauce separately.
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