For 3 summer rolls
1/4 medium cucumber
1 medium carrot (2 small ones)
150g firm tofu
3 tbsp edamame beans
100g rice noodles (pre-cooked in vacuum packages)
1 tbsp of olive oil
2 tbsp fried onion flakes
3 rice papers
Quality sea salt and black pepper
- Peel the carrot. Then slice the carrot and the cucumber into very thin pieces of about 5cm in length.
- Cut the tofu into strips of about 1 by 5 cm and fry them in a pan using some olive oil or coconut oil. Add some sea salt and pepper. Fry them until golden on both sides.
- Place the pre-packaged noodles in some warm water to make it easier to separate them. Then add them into a frying pan with some salt and pepper for about 2 minutes.
- When that’s done let everything cool and place your first rice paper into a large bowl of warm water (not too hot!).
- Take out the rice paper carefully when it has gone soft and wiggle it so all of the remaining water drips off.
- Place it on a clean, flat surface (I used a wooden cutting board). Add another rice paper into the bowl while you work on your first summer roll.
- Fill the rice paper with a handful of carrots and cucumber. Add some noodles, edamame beans, fried onion and finally, a few fresh coriander leaves.
- Fold the smallest edges towards the inside of the roll and then carefully flip the left side over your fillings.
- Firmly push the left side over and then under the ingredients, whilst rolling towards the right side. Lastly, make sure the right side sticks to the roll!