Vegan Summer Rolls

Ingredients

• 1 bell pepper
• 1 small cucumber (200 g)
• 2 carrots
• 1 Mango
• 1 Avocado
• 200 g smoked tofu
• 50 g Baby Spinach
• 3 stems cilantro
• 12 rice paper sheets
• 2 tbsp peanut butter
• 2 tbsp Soy sauce
• 1 Lime
• 100 g coconut yogurt

Instructions

1. 1.

   Clean and wash the bell pepper and cucumber; peel the carrots and mango. Halve the avocado, remove the pit, and slice it into thin strips along with the other vegetables. Slice the tofu into strips as well. Wash and dry the baby spinach and cilantro, then shake off excess water.

2. 2.

   Fill a shallow bowl with water and dip one sheet of rice paper for a few seconds to soften. Place the softened sheet on a large plate and layer with bell pepper, cucumber, carrot, mango, avocado, and tofu. Add spinach and cilantro. Fold the sides of the rice paper toward the center and roll tightly from the bottom into a firm roll. Repeat with the remaining sheets.

3. 3.

   For the dip, mix peanut butter and soy sauce. Squeeze in lime juice and add coconut yogurt to create the dip. Stir well and adjust consistency with water if needed. Serve the vegan summer rolls on plates with peanut dipping sauce, optionally garnished with cilantro and black sesame seeds.