Tofu Mango Summer Rolls with Makhani dipping sauce
Tofu Mango Summer Rolls with 5 minute Makhani dipping sauce. You have to try these fresh rolls with Creamy, spicy and lightly sweet Indian sauces. Vegan Gluten-free Recipe
Servings: 2
Ingredients
- 1 Recipe Indian Butter Sauce or butter /makhani sauce recipes form my books,
- Or use this makhani sauce
- Lettuce or Spinach
- 1 cucumber peeled and thinly sliced or julienned
- Carrots thinly sliced or large grate grated
- Tofu pressed and sliced into 1/4 inch thick slices
- Ripe Mango sliced
- hot green chilies julienne (or use green or red bell peppers)
- cilantro chopped
- salt ground cumin and pepper
- Rice paper
Instructions
- Make the butter sauce and cook to thicken with cashew cream. Cool, pour into serving dish. Garnish with pepper and dried fenugreek leaves (optional). Or make a half batch of the makhani sauce to use. Or make some sweet chili sauce.
- Prep the veggies and keep ready. Prepare the work area with a shallow dish filled with warm water and a wet cutting board or plate for assembly.
- Soak the rice paper wrapper in the water for about 10 seconds(a few seconds less or more depending on the wrappers), press to soak evenly. Remove and place on plate. Pile up greens, cucumber, Tofu, mango, chili and cilantro as you like. sprinkle a pinch of salt, pepper and cumin (optional). Fold one side to make a half circle. Fold the side edges, pack in the filling and roll it over to seal. Repeat for all the fresh rolls. Place on serving platter.
- Serve with chilled or warm makhani or butter sauce.
Notes
Nutrition is 1 of 2 serves, does not include dipping sauce
Nutrition
Calories: 212kcal | Carbohydrates: 31g | Protein: 12g | Fat: 5g | Sodium: 190mg | Potassium: 616mg | Fiber: 6g | Sugar: 17g | Vitamin A: 12520IU | Vitamin C: 45.1mg | Calcium: 188mg | Iron: 2.5mg