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Vegan summer rolls

Spiral Expert


Preparation : 15 min Resting : -
Cooking : 5 min Equipment : Spiral Expert, Tagliatelle cone
Difficulty :
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Serves 4 PEOPLE :
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


1Drain and press the tofu until dry. Cut into 24 cubes, about 1cm thick, and toss in the corn flour.
2Heat 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.
3Combine the sriracha and soy sauce in a bowl; stir the tofu into the mixture.
4Spiralize the courgette and beetroot using the TAGLIATELLE cone. Cut into shorter lengths. Peel, stone and cut the avocado into small pieces.
5One 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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