Colorful Summer Rolls with Cashew Dip

Ingredients

• 125 g Cashews
• 100 g glass noodles
• 1 small beetroot
• Salt
• 2 carrots
• 1 Avocado
• 5 g mint (0.5 handful)
• 200 g red cabbage (1 piece)
• 150 g smoked tofu
• 1 tbsp Sesame oil
• 8 rice paper sheets (22 cm diameter)
• 5 g black sesame seeds (1 tsp)
• 5 g white sesame seeds (1 tsp)
• 3 tbsp Soy sauce
• 150 g Yogurt (3.5% fat)
• 75 ml rice drink (rice milk)
• 3 tbsp Lemon juice
• Pepper
• 1 pinch ground cumin
• Cayenne pepper

Instructions

1. 1.

   Cover the cashews with water and soak for 30 minutes to make the dip.

2. 2.

   Meanwhile, cover the glass noodles in a saucepan with boiling water and let them sit for about 10 minutes until soft. Drain in a sieve, rinse with cold water, and cut into ~5 cm pieces using kitchen scissors.

3. 3.

   During this time, peel the beetroot, slice it into very thin rounds, cook in boiling salted water for 2–3 minutes, then drain, rinse with cold water, and pat dry. Peel carrots and cut into thin sticks. Halve the avocado, remove the pit, lift the flesh from the skin, and cut into strips. Wash mint, shake dry, and pluck leaves. Clean red cabbage, wash, and shred finely. Cut tofu into bite‑sized strips. Heat oil in a pan and fry the tofu over medium heat for 4 minutes on all sides.

4. 4.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Lay out a kitchen towel beside it and have a second towel ready. Dip each rice paper sheet individually into the water and soak for about 1 minute. Then carefully lay them on the first towel and pat dry with the second towel.

5. 5.

   Place vegetables, avocado, noodles, tofu, and half of the mint in the center of each rice paper sheet and sprinkle with half of the sesame seeds. Fold the sides in and roll tightly along the length.

6. 6.

   Drain the cashews for the dip and blend with soy sauce, yogurt, rice drink, lemon juice, salt, pepper, cumin, and cayenne pepper to taste. Slice rolls in half if desired and arrange on plates. Sprinkle remaining sesame seeds and mint leaves over the rolls and serve with the dip.