Summer rolls

Ingredients

• 4 pcs Rice paper
• 20 g Carrot
• 4 leaf Iceberg lettuce
• 20 g Avocado
• 40 g Tofu, smoked, Lidl
• 20 g Red cabbage
• 1 tbsp Peanut butter, 100% pure, unsweetened, unsalted
• 1/2 tbsp Light soy sauce
• 1/2 pcs Lemon, queezed the juice out from it
• 20 g Cucumber
• 2 ml Rice vinegar
• 1 tsp Olive oil
• 10 leaf Coriander (cilantro) leaves, fresh
• 40 g Rice noodles

Method

1. Pour boiling hot water ont the brown rice pasta and let sit for a few minutes.
2. In the mean time cut the cegetables and tofu into thin slices.
3. In a pan bake the tofu in a little olive oil, set aside.
4. If all the ingredients are prepared soak a rice paper in hot water for a few seconds, then fill according to your taste with the ingredients.
5. Fold on the sides, then gently but firmly roll the rice paper.
6. For the dressing combine the peanutbutter, soya sauce, lemon juice and rice vinegar. Add sweetener if needed.
7. Serve the rolls with the peanutbutter dressing and freshly chopped cilantro.