Rolls are anytime favourite of every one.
Here we have come up with an exciting spring roll recipe for this summer season. Spring rolls stuffed with rice noodles, tofu, and crisp summer vegetables. Served with spicy peanut sauce, these rolls are a great appetizer or light main course.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Cook Time: 40 Minutes

Ingredients Of Veg Summer Rolls
2 sheets Rice paper
25 Gram Iceberg Lettuce
25 Gram Carrot
10 Gram Bean Sprouts
15 Gram Cucumber
15 Gram Tofu
5 Gram Basil
5 Gram Mint Leaves
5 Gram Coriander
15 Gram Rice Noodles (Soaked in Warm Water for 20-25 minutes)
5  Cups Peanuts, roasted

For the Hoisin Peanut Sauce:
45 Gram Hoisin Sauce
30 Gram Peanuts, roasted
5 Gram Garlic, chopped
15 Ml Oil
10 Gram Red Chillies, chopped
50 Ml Water

How to Make Veg Summer Rolls
For the Hoisin Peanut Sauce:
1. Make a paste of the roasted peanuts (Add 15 ml water & 15 ml cooking oil, grind in a mixer until a smooth paste. Add little more water if required). In a nonstick pan, add the peanut paste, hoisin sauce, garlic, and chillies.

2. Add water around 50 ml and allow it to simmer until the sauce thickens. Allow it to cool.

3.Slice the carrot and cucumber into thin slices. Cut the tofu into batons.

4. Take a sheet of rice paper and place it in water for 10-15 sec. Place on a flat surface, by wiping excess water with hands.

5. Layer it with cucumber and carrot slices, followed by the tofu, beans sprouts, roasted peanuts, iceberg lettuce, basil leaves, coriander leaves and mint leaves.

6. Place the rice noodles and chicken over it. Drizzle some more sauce.

7. Roll the rice paper. After the first roll, fold the sides and roll further. Ensure that it is rolled tightly to prevent the filling from falling out.

8. Cut the roll at a slant and serve with the hoisin peanut sauce.