Colorful Summer Rolls with Cashew Dip
Colorful Summer Rolls with Cashew Dip - These rolls are the perfect finger food!
Healthy, because
Even smarter
Nutritional values
The rolls are a light and vitamin-rich meal that does not burden the digestion. Worth highlighting are the abundant phytochemicals in the vegetables: they bring lots of health benefits and have been shown to protect cells.
The colorful rolls are also perfect to take along: For example, you can enjoy a healthy and aromatic snack at a picnic or during your lunch break.
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 90.3 μg | (151 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,153 mg | (29 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 144 mg | (960 %) | ||
| Iodine | 10.8 μg | (5 %) | ||
| Zinc | 25.1 mg | (314 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 3.8 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 4 ½ ozs Cashews
- 3 ½ ozs Glass noodles
- 1 small ringlet beets
- salt
- 2 carrots
- 1 Avocado
- 2 ½ ozs mint (0.5 handful)
- 7 ¼ ozs Red cabbage (1 piece)
- 5 ¼ ozs Smoked tofu
- 1 Tbsp sesame oil
- 8 sheets Rice paper (8-9" diameter)
- 1 tsp black Sesame seeds
- 1 tsp white Sesame seeds
- 3 Tbsps soy sauce
- 5 ozs Yogurt
- 5 Tbsps Rice milk
- 3 Tbsps lemon juice
- peppers
- 1 generous pinch ground Cumin
- cayenne pepper
Preparation steps
For the dip, cover the cashews with water and soak for 30 minutes.
Meanwhile, for the rolls, cover the glass noodles with boiling water in a bowl and let them steep for about 10 minutes until they are soft. Then drain in a colander, rinse with cold water and cut with kitchen scissors into pieces about 2-inches long.
Meanwhile, peel the beet, cut into very thin slices, cook them in boiling salted water for 2-3 minutes, then drain, rinse with cold water and pat dry well. Peel carrots and cut into thin sticks. Halve avocado, remove pit, lift flesh from skin and cut into strips. Wash mint, shake dry and pluck leaves. Clean red cabbage, wash and slice into fine strips. Cut tofu into bite-sized strips. Heat oil in a frying pan and fry tofu for 4 minutes on all sides over medium heat.
Fill a shallow bowl, which should be slightly larger than the rice paper sheets, with water. Spread a kitchen towel next to it and have a 2nd towel ready. Dip rice paper sheets one at a time into the water and soak for about 1 minute. Then carefully spread out on the cloth and pat dry with the 2nd cloth.
Center each rice sheet with vegetables, avocado, noodles, tofu and half of the mint and sprinkle with half of the sesame seeds. Fold rice paper in at sides and roll up lengthwise.
For the dip, drain cashews and puree with soy sauce, yogurt, rice drink, lemon juice and season with salt, pepper, cumin and cayenne pepper. Cut rolls in half in the middle if desired and arrange on plates. Sprinkle dip and rolls with remaining sesame seeds and mint leaves.
