How about a sophisticated and tasty snack? These summer rolls are just the thing for sunny days! Crunchy vegetables, fresh herbs and tender rice noodles wrapped in rice paper - and best of all, our vegan Mühlen fillet adds the ultimate flavor to these summery rice paper rolls. A delicious peanut sauce rounds off the enjoyment. Grab the ingredients, roll up your sleeves and let's get started!
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Step 1/8
Prepare the grinder fillet by simply adding 175 ml cold water and 2 tbsp rapeseed oil to the contents of the bag. Place the mixture in the fridge for 30 minutes. Then shape the fillets and fry them for about 5-6 minutes with 2-3 tbsp rapeseed oil over a medium heat.
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Step 2/8
Fill a large shallow bowl with warm water and briefly dip the rice paper into it until it is slightly soft. Make sure you don't soak it for too long, otherwise it will tear quickly! Then place the rice paper on a large plate.
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Step 3/8
Place the mint leaves, vegetables and grinder fillet close together on the rice paper.
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Step 4/8
Now carefully lift the bottom end of the rice paper and place it firmly over the vegetables. Then fold the outer sides inwards like a wrap and roll it up.
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Step 5/8
Do the same with the remaining rice paper and the filling.
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Step 6/8
You can sprinkle the finished summer rolls with sesame seeds and chopped peanuts to taste.
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Step 7/8
For the peanut sauce, you need peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, sriracha and lime juice. Simply place all the ingredients in a high-speed blender and blend until smooth. You can add a little more water or coconut milk until the sauce has the desired consistency.
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Step 8/8
Serve the summer rolls with the delicious peanut sauce and fresh limes. Enjoy your meal!
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What others say about Rolling into summer: our recipe for fresh summer rolls