Vegetarian Summer Roll

READY IN: 45mins
Recipe by spatchcock

By Ming Tsai.

Top Review by jedi master in training

This is a crisp, light delicious little roll. I cut down on the oil a little, added a little soy sauce and decided to use cilantro instead of basil since I made a peanut sauce to go with it. I also marinated the tempeh with soy, ginger and spring onion and cooked it first. I just ate a couple and I am totally satisfied.

Ingredients Nutrition

Directions

  1. In a bowl whisk together juice, lime, mustard and sugar.
  2. Whisk in the oil and season.
  3. Toss with all the vegetables and tofu.
  4. Check for seasoning.
  5. Lay out 1 wrapper and place a small mound of mix near the bottom.
  6. Roll bottom towards the middle.
  7. Fold in both sides and continue rolling.
  8. Finish roll and let rest.
  9. Individually wrap each roll with plastic wrap.
  10. Will hold for 2 hours in the fridge.
  11. Remove wrap, slice on the bias and serve on top of extra salad.

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