Red cabbage smoked tofu rice roll with peanut dip

Preparation of the Rice Roll:
Prepare a bowl of water for the rice sheets.
Soak the rice noodles in warm water for 15 minutes.
Then cut the vegetables, Jürgen prefers to use the Fly Wheel Cut M or L: halve the cucumbers, remove the seeds and cut into sticks. Peel the carrots and cut into sticks, as well as remove the seeds from the yellow bell pepper and cut it. For the red cabbage – our vitamin C source – first remove the hard core, and then cut it into fine strips. The smoked tofu is also cut into sticks. Pluck the mint and coriander leaves from their stems.

Let’s get started:
First, soften the rice paper in water for max. 20 seconds to avoid them becoming too soft. Then place it on a moistened surface and begin to fill it – please work quickly.
First, place the mint leaves on the paper. Then fill according to taste, but remember, less is more. The vitamin roll is complete.

Tip for the cold season: If there is any mint leftover, it’s best to immediately steep it in hot water for 5 minutes, and you’ll have a fresh mint tea.

Preparation of the Peanut Dip:
Put all the ingredients in a jar and shake well – the peanut dip is ready.

We wish you success,

your Jürgen Gschwendtner

• 6 rice paper sheets with a diameter of approximately 22cm (about 8.7 inches)
• Some water
• 1/4 kg (about 8.8 ounces) red cabbage
• 2 peeled carrots
• 1 bunch of mint
• 1 bunch of cilantro (coriander)
• 1 cucumber
• 1 yellow bell pepper
• 200g (about 7 ounces) smoked tofu
• 50g (about 1.8 ounces) rice noodles

For the peanut dip:
• 1 tablespoon of white wine vinegar or white balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 2 tablespoons sesame oil
• 2 teaspoons peanut butter
• 1 sealable jar