Ingredients for 12 small rolls
-
1 pack of tofu terrine graffiti from Taifun Tofu
100 g Complete Organics kimchi of your choice
100 g rice/glass noodles
6 sheets of rice paper
1 avocado
2 carrots
some sesame seeds to garnish
For the dip
-
3 tbsp peanut butter
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sweetener of your choice (e.g. date syrup)
1 tbsp Complete Organics sriracha sauce of your choice
This is how we proceed
-
- Cut the carrots, avocado and tofu into thin strips.
- Cook the rice or glass noodles according to the packet instructions.
- Dip a piece of rice paper in warm water, leave to soak briefly and lay out on a flat surface.
- Place the chopped ingredients, a little kimchi and the noodles in the middle of the rice paper. Do not overfill the paper.
- Fold the rice paper over the filling and roll up. Tuck in the ends too.
- Cut the finished summer roll in half with a sharp knife. Garnish with sesame seeds as desired.
- Mix all the ingredients together for the dip. Enjoy your meal!
The summer rolls contain over 13 plant-based foods, which offer plenty of variety for the microbes in the gut microbiome – ideal for a balanced and gut-friendly diet.
Tip
-
The vegetables can easily be changed for the filling – the more colorful, the better.
