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Vegan summer rolls with seitan filling

Summer rolls are a popular Vietnamese dish. Here we fill them with raw vegetables, salad, peanut sauce, rice noodles and spicy vegan seitan based meat alternatives. Rolled up in rice paper, summer rolls are served cold.

Treat yourself with Vegusto: Recipe No. 270


Preparation

Cut the cucumber, the carrot, the vegan meat alternative and the avocado into strips. Make them 0.5 cm wide.
Sprinkle the avocado strips with a little lemon juice to keep them fresh. Cut the lettuce leaves in half lengthways. Finely chop the herbs.
Mix the peanut butter and No-Moo, Dip with Tamari to make a sauce.
Cook the rice noodles according to the packet instructions. Drain the water and mix the noodles with a little oil and salt.
Place a piece of rice paper in a bowl of water (room temperature) for 15 seconds.
Then place this on a plate with the rough side facing down.
Next, we place the filling in the centre, starting with a lettuce leaf.

Wrap the summer rolls according to the instructions (see rice paper packet) and sprinkle with sesame seeds.

To prevent the summer rolls from sticking to the plate, line it with cling film or baking paper. Either enjoy the finished summer rolls immediately, or leave them to stand in the fridge overnight.e.




Ingredients for 6 Pieces

6 sheets of rice paper 18 cm Ø

For the filling:
70 g cucumber
50 g carrot
140 g vegan slices, Pizzastyle [Order No: 145]
or Deli Slice, Classic [Order No: 152]
100 g avocado
lemon juice, approx. 4 g
40 g lettuce (6 leaves)
15 g herbs e.g. parsley, chives
40 g rice noodles, uncooked
a little oil and salt

Decoration
black sesame seeds

For the sauce:
30 g peanut butter, creamy
30 g No Moo Dip, Classic [Order No: 171]
5 g Tamari [Order No: 321]

Nutritional Information per 100 g
Energy
862.6 kJ /206 kCal
Carbohydrates
10.4 g
Protein
8.9 g
Fat
13.9 g
Dietary fiber
2.5 g