Anyone who has ever been to Southeast Asia has probably tasted them: the 'Summer Roll', also known as the 'fresh spring roll'. This spring roll is a light and healthy side dish for the warm days. The spring roll can be filled to your liking: with shrimp or the veggie option with tofu. One thing is for sure, these Summer Rolls with edible violets bring the flavors of summer straight to your table!
Ingredients
- Rice sheets
- Salad
- Root
- Marinated, fried tofu
- Rice vermicelli
- Edible violets
Preparation
- Pour boiling water over the rice vermicelli and let it soak for 3 minutes. Then let the rice vermicelli cool down.
- Cut the carrot into julienne strips and cut the tofu into strips.
- Soak a rice sheet in warm water for 30 seconds.
- Place the rice paper on a cutting board.
- Place some lettuce leaves, the sliced carrot, 2 strips of tofu and rice vermicelli at the bottom of the rice sheet.
- Place the edible violets on top of the rice paper. You can use both the petals and whole violets.
- First roll a turn over the lettuce, carrot, tofu and rice vermicelli. Then fold the sides inwards and roll the roll up further.
- Serve the summer rolls with a sweet chili sauce.
