Ingredients
Equipment
Method
Preparing the mushroom filling
- For the mushroom filling, cut the mushrooms of your choice into small pieces, chop the onion and fry both together with 1 tbsp coconut oil over medium heat for 5 minutes. Add salt and pepper and let everything cool down.
Fill the summer rolls
- Meanwhile, cut the carrot and pepper into fine strips. Cut the tomatoes and smoked tofu into thin slices, and the vegan feta cheese into small cubes. Wash the rocket and basil briefly under cold water, pluck them into smaller pieces, and drain everything well.
- Now, grab a sheet of rice paper and soak it carefully for about 20 seconds in the plate filled with water. You have to be careful here because it can tear easily when it is still hard.
- Place the soaked rice paper sheet on your work surface and cover it with your prepared ingredients as you like - preferably in the middle, slightly offset downwards. You should not cover more than the surface of 2 fingers. I really like the combination of tomato, tofu, rocket and some fried mushrooms or vegan feta, tomato and basil, for example. I then sprinkle this with some yeast flakes.
- To roll up the roll, fold the sides with the shorter occupancy to the middle. Now roll up your summer roll from the bottom to the top.
Yoghurt-Tahini-Dip
- For the yoghurt dip, take the juice of half a lemon, mix it with tahini and about 100 g soy yoghurt. Season with salt and pepper, and sprinkle with yeast flakes. And very important: Enjoy to the fully fullest!