Autumn rolls with spiced peanut dip

Name: Autumn rolls with spiced peanut dip
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: Asian
Ingredients: 8 sheets rice paper wrappers; 7 oz rice noodles; 1.1 lbs Hokkaido pumpkins; 7 oz firm tofu; 2 figs; 3.5 oz red cabbage; 2 scallions; 0.35 oz cilantro; 3 tbsp creamy peanut butter; 3 tbsp hoisin sauce; 1 tbsp soy sauce; 0.5 clove garlic; 1 lime; 1 tsp ground cinnamon; 2 tbsp vegetable oil; black sesame seeds (for garnish); salt

Based on 2 ratings

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Carolin Roitzheim

Food Editor at Kitchen Stories

"This recipe is my official proposal to expand the concept of summer rolls. Even though it's getting colder, I can't eat heavy comfort food every day – sometimes I just need something fresh. And autumn has so much to offer that can be perfectly showcased in a little package. Of course, these autumn rolls aren't traditional, but they are delicious! I use figs, red cabbage, pumpkin, and tofu – the sweet and savory combination fits autumn flavors perfectly in my opinion. However, feel free to swap ingredients: How about grapes, apples, mushrooms, or broccoli? Let your creativity run wild and give it a try!"

Difficulty

Easy 👌

Preparation

20 min

Baking

15 min

Resting

0 min

Ingredients

2Pieces

MetricImperial

2 sheets

rice paper wrappers

50 g

rice noodles

125 g

Hokkaido pumpkins

50 g

firm tofu

25 g

2½ g

¾ tbsp

¾ tbsp

hoisin sauce

¼ tbsp

⅛ clove

¼ tsp

½ tbsp

vegetable oil

black sesame seeds (for garnish)

salt

Utensils

oven, cutting board, knife, baking sheet, parchment paper, bowl (small), paper towels, pot, fine grater, bowl

Nutrition per serving

Cal274

Fat7 g

Protein9 g

Carb47 g

Step 1/3
- 125 g Hokkaido pumpkins
- 50 g firm tofu
- ½ tbsp vegetable oil
- ⅛ tbsp soy sauce
- ⅛ tsp ground cinnamon
- 25 g red cabbage
- ½ figs
- ½ scallions
- 2½ g cilantro
- oven
- cutting board
- knife
- baking sheet
- parchment paper
- bowl (small)
- paper towels
Preheat the oven to 180°C/ 356°F. Cut the tofu and pumpkin into thin slices. Place on a baking sheet lined with parchment paper. Mix the oil, half of the soy sauce and half of the cinnamon in a small bowl and brush over the pumpkin and tofu. Bake in the oven for approx. 15 min. and then drain on paper towel if needed. In the meantime, finely slice or shred the red cabbage, thinly slice the figs and finely slice the spring onion. Pluck cilantro from the stalks.
Step 2/3
- 50 g rice noodles
- ¾ tbsp creamy peanut butter
- ¾ tbsp hoisin sauce
- ⅛ tbsp soy sauce
- ⅛ tsp ground cinnamon
- ⅛ clove garlic
- ¼ lime
- pot
- fine grater
Prepare the rice noodles in a small pot according to the package instructions. Meanwhile, mix together the dip. In the same small bowl as before mix together peanut butter, hoisin, remaining soy sauce, and cinnamon. Finely grate garlic in, squeeze lime juice on top and mix again. If necessary, add water until the desired consistency is achieved and season to taste.
Step 3/3
- 2 sheets rice paper wrappers
- black sesame seeds (for garnish)
- bowl
To assemble the autumn rolls, soak the rice paper briefly in cold water. Then place cilantro, figs, pumpkin, tofu, red cabbage and rice noodles as a filling in the lower third and roll up as usual. Sprinkle with sesame seeds and serve with more cilantro and dip.
Enjoy your meal!