Vegan summer rolls
Preparation : 15 min
Cooking : 5 min
Total time : 20 min Rest : 0 min
Equipment
Spiral Expert, Tagliatelle cone
4 people
400 g of extra firm tofu
2 tbsp of corn flour
2 tbsp of coconut oil
1.5 tbsp of sriracha
1.5 tsp of soy sauce
1 courgette
2 small beetroots
1 small avocado
8 leaves of spring roll rice paper wrappers
Associated products
RECIPE STEPS
1
Drain and press the tofu until dry.
Cut into 24 cubes, about 1cm thick, and toss in the corn flour.
- 400 g of extra firm tofu
- 2 tbsp of corn flour
2
Heat the coconut oil in a large frying pan over medium-high heat and cook the tofu until golden brown on all sides: about 5-6 minutes.
- 2 tbsp of coconut oil
3
Combine the sriracha and soy sauce in a bowl; stir the tofu into the mixture.
- 1.5 tbsp of sriracha
- 1.5 tsp of soy sauce
4
Spiralize the courgette and beetroot using the TAGLIATELLE cone.
Cut into shorter lengths.
Peel, stone and cut the avocado into small pieces.
- 2 small beetroots
5
One by one, place the wrappers in a large pan with warm water until soft, about 30 seconds.
Then, fill with vegetables and tofu; wrap up tightly.
Serve with extra soy sauce for dipping.
- 8 leaves of spring roll rice paper wrappers
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