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Rolls with Kimchi and Luggi
Ingredients
2 tbsp oils
1 onion
1 clove of garlic
200 g of white tofu
50 g rice vermicelli noodles
12 rice papers
oil for brushing the spring rolls
Sauce for serving1 tbsp Tahini
1 clove of garlic
1 tbsp maple syrup
2 tsp water
chilli
Instructions
01Pour hot water over the rice noodles and let them soak for 5 minutes until they expand. Then drain.
02Sauté the finely chopped onion and garlic in oil. Add crumbled tofu, finely chopped Kimchi, vermicelli noodles, season with Luggi, and mix well.
03Dip the rice paper in lukewarm water. Place a portion of the mixture in the center and wrap it up. Wrap the rolled spring roll in a second rice paper.
04Place on a baking sheet lined with parchment paper, brush with oil, and bake for 30 minutes at 200°C.
05Mix the ingredients for the sauce and serve with the spring rolls. Enjoy your meal!
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