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Vegan summer rolls
Spiral Expert
| Preparation : 15 min | Resting : - |
| Cooking : 5 min | Equipment : Spiral Expert, Tagliatelle cone |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 4 PEOPLE
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| 400 | g packet extra firm tofu |
| 2 | tbsp corn flour |
| 2 | tbsp coconut oil |
| 1 ½ | tbsp sriracha |
| 1 ½ | tsp soy sauce, plus extra for dipping |
| 1 | courgette (250g) |
| 2 | small beetroots (175g), peeled |
| 1 | small avocado |
| 8 | spring roll rice paper wrappers |
| 1 | Drain and press the tofu until dry. Cut into 24 cubes, about 1cm thick, and toss in the 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. |
| 3 | Combine the sriracha and soy sauce in a bowl; stir the tofu into the mixture. |
| 4 | Spiralize the courgette and beetroot using the TAGLIATELLE cone. Cut into shorter lengths. Peel, stone and cut the avocado into small pieces. |
| 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. |
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