Plant-based Vietnamese Rolls

vietnamese rolls

with Beamy plant-based veggie balls mix Curry flavour

15 min

8 rolls

ingredients

For the rolls

1 pack curry-flavoured Beamy plant-based veggie balls mix
250 ml cold water (3–4°C) 
3 tablespoons extra virgin olive oil 
2 large carrots, julienned 
1 long cucumber, julienned 
8 sheets rice paper

For the peanut sauce

60 g peanut butter 
15 g maple syrup
20 g soy sauce
6 g vinegar
50 g water

method

1

Pour the contents of the Beamy packet into a bowl. Add the cold water and oil, then mix until evenly combined.

2

With lightly oiled hands, spread the mixture evenly over a baking tray lined with baking paper. Using a knife, score the mixture into strips without separating them. Bake in a preheated conventional oven at 160°C for approximately 15 minutes. Leave to cool completely, then gently separate the strips along the scored lines.

3

In a small bowl, combine the peanut butter, maple syrup, soy sauce, vinegar and water. Mix until smooth and creamy.

4

Dip one sheet of rice paper into lukewarm water for a few seconds, until softened. Place some carrot, cucumber and a few strips of Beamy filling in the centre. Fold the sides inwards and roll up tightly.

5

Serve the rolls cold with the peanut sauce. They are perfect as an appetiser or a light lunch.