Tofu Mango Summer Rolls with Makhani dipping sauce

4.67 from 3 votes

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

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: fusion

Keyword: fresh rolls, mango spring rolls, rice paper rolls, vegan summer rolls

Servings:

Author: Vegan Richa

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

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