Vegan summer rolls with smoked tofu and vegetables

Preparation

Cut the cucumber in half lengthways and remove the core. Cut the flesh together with the red cabbage and carrot into thin strips, cut the tofu into sticks about ½ thick.

Preparation of the summer rolls

Hold a sheet of rice paper under running water for each roll (enough for 12 rolls in total) and place on the work surface. Sprinkle about 1 teaspoon of soy seeds in the middle, then cover lengthwise with coriander, vegetables and tofu, leaving about 3 cm of space on the left and right and 6 cm at the top and bottom. Sprinkle with coarsely chopped cashew nuts, fold in the sides and then roll up carefully but tightly from the bottom.

Preparation of the dip

For the dip, dissolve the sugar in hot water. Finely chop the garlic, chilli and spring onion greens, add to the sugar water and then stir in the soy sauce and lime juice. Set aside until ready to serve.