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🍽️ Vietnamese Spring Rolls with Tofu and Mango

92 kcal · 30 min · 4 servings

Ingredients

• 20 sheets Rice paper (Ø 22 cm)
• 150 g Rice noodles
• 300 g Tofu (plain)
• 1.5 cm fresh Ginger
• 1 Garlic clove
• 3 tbsp Soy sauce
• 2 tbsp Seed oil
• 2 ripe Mangoes
• 10 Lettuce leaves
• 10 Lettuce leaves (e.g. Romaine)

Instructions

1. 1. Dip the rice paper sheets one by one into lukewarm water until they become pliable.
2. 2. Lay the dampened sheets side by side on a kitchen towel.
3. 3. Cover the sheets with another damp cloth to prevent them from drying out.
4. 4. Cook the rice noodles according to the package instructions.
5. 5. Drain the noodles and rinse them with cold water to stop the cooking process.
6. 6. Let the noodles drain well.
7. 7. Cut the noodles into smaller pieces using scissors.
8. 8. Cut the tofu into 0.5 cm thick slices.
9. 9. Peel the ginger and the garlic.
10. 10. Finely chop the ginger and the garlic.
11. 11. Mix the chopped vegetables with soy sauce and oil.
12. 12. Marinate the tofu slices in the marinade.
13. 13. Let the tofu rest in the marinade for 30 minutes.
14. 14. Remove the tofu from the marinade.
15. 15. Fry the tofu in a hot pan with oil until golden brown on both sides.
16. 16. Place the fried tofu on kitchen paper to absorb excess fat.
17. 17. Cut the tofu into 0.5 cm wide and 8 cm long strips.
18. 18. Peel the mangoes.
19. 19. Slice the mango flesh into thin slices.
20. 20. Cut the mango strips into 8 cm long pieces.
21. 21. Wash the lettuce leaves.
22. 22. Dry the lettuce leaves with a cloth.
23. 23. Cut the lettuce leaves into strips.
24. 24. Place a rice paper sheet on the work surface with one corner pointing downwards.
25. 25. Place some tofu strips horizontally on the lower third of the paper.
26. 26. Place a lettuce leaf over the tofu.
27. 27. Distribute a few rice noodles on the lettuce.
28. 28. Place some mango strips as the top layer on the noodles.
29. 29. Fold the bottom corner of the paper over the filling.
30. 30. Fold the right side of the paper towards the center.
31. 31. Fold the left side of the paper towards the center.
32. 32. Roll the spring roll tightly from bottom to top.
33. 33. Halve the finished spring rolls crosswise.
34. 34. Serve the rolls with your favorite dips.

Nutrition per serving

• kcal: 92
• Protein: 3 g · Fett/Fat: 2 g · Carbs: 14 g