Fresh rolls
4 servings
25 minutes
Fresh rolls are a light and refreshing dish from Japanese cuisine, perfect for those who value healthy eating. They consist of thin rice paper sheets carefully wrapped around crunchy vegetables, tender tofu, aromatic soybean sprouts, and fresh mint leaves. Coconut flakes and sesame add a light exotic touch to the rolls, while the spicy peanut sauce with teriyaki enhances the flavor. The origins of this dish trace back to Japanese traditions where minimalism and harmony blend in cooking. Fresh rolls are not just food but a true symphony of textures and flavors; they are ideal as a light snack or an exquisite addition to a main course. They can be served at festive tables or enjoyed in a cozy home atmosphere.
1
Combine vegetable broth (at room temperature), crushed chili (not very spicy), ketchup, and roasted peanuts in a blender and blend until smooth.
- Vegetable broth: 80 ml
- Chili pepper flakes: 5 g
- Ketchup: 45 g
- Roasted peanuts: 70 g
2
Cut the cucumber (about 100 grams) in half, remove the seeds. Slice the cucumber and carrot into thin strips.
- Cucumbers: 1 piece
- Carrot: 40 g
3
In a wide pan — by the diameter of the rice paper — heat water to 60 degrees and dip the sheet for about ten seconds until it swells.
4
Place it on a cutting board, sprinkle with coconut flakes, add the salad mix (lollo rosso, lettuce, corn, arugula, chard), carrot, cucumber, tofu, soybean sprouts, and mint leaves. Roll it up.
- Coconut flakes: 5 g
- Mixed salad leaves: 80 g
- Carrot: 40 g
- Cucumbers: 1 piece
- Tofu: 200 g
- Soybean sprouts: 40 g
- Mint leaves: 4 g
5
Then soak the second rice paper in water, place it on the board, sprinkle with sesame seeds, and wrap the roll.
- Rice paper: 8 pieces
- Roasted sesame: 3 g
6
Do the same with the remaining rice papers and ingredients.
- Rice paper: 8 pieces
7
Arrange the rolls on plates, cutting them in half. Add teriyaki sauce. Serve peanut sauce separately.
- Teriyaki sauce: 100 g
- Roasted peanuts: 70 g