Summer Roll Salad

This is a fresh, filling and flavour packed Summer Roll inspired salad with cucumber, avocado, tofu and noodles, an addictive peanut dressing and rice paper crisps. The perfect recipe for a quick lunch on a hot day.

Done in 25 minutes

Serves 3

Dish by Mia Jacobs

Ingredients

For the peanut dressing

2 tbsppeanut butter

4 tbsphoisin

2 tspagave, or sweetener of choice

2 tspSriracha

2small garlic cloves, grated

2 tsprice wine vinegar

2 tspcrispy chilli oil

4 tbspcold water

For the rice paper crackers

2rice paper sheets, broken into pieces

200mlvegetable oil

For the crispy tofu

1 blockextra firm tofu, sliced into 1 cm sticks

1 tbspsoy sauce

1/2 tspgarlic granules

35gcornstarch

For the salad

1cucumber, de-seeded and sliced into half moons

1large carrot, julienned

2baby gem lettuce, sliced

1large avocado, sliced

300gcooked vermicelli noodles

For the garnish

a handfulfresh coriander, roughly chopped

a handfulfresh mint, stems removed and roughly chopped

20gsalted peanuts, roughly chopped

a drizzlecrispy chilli oil

This salad is the gift that keeps on giving. It takes less than 30 mins to chuck together and can easily be meal-prepped for future you, when you just can't be bothered to cook. It's absolutely packed with flavour, protein and fresh veggies so makes the perfect lunch or dinner on a hot summers day.

Method

Start by heating the vegetable oil in a medium frying pan. Once hot, add the broken rice paper pieces one by one and fry until crisp. They should puff up immediately. Remove with tongs and place on a plate lined with paper towel to drain excess oil.

In a bowl, mix the tofu pieces with the soy sauce, garlic granules and corn starch so they're completely and evenly coated. Add the tofu pieces to the hot vegetable oil from before and fry for 4-5 minutes or until golden brown and cooked through.

Plate everything up starting with a base of cooked vermicelli noodles, the chopped and sliced veg, crispy tofu and fresh herbs. Drizzle over the dressing, and some extra chilli oil (if you like a bit of heat) then sprinkle over some chopped peanuts and dig in!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.