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🍽️ Asian Spring Rolls with Wasabi Filling

127 kcal · 30 min · 4 servings

Ingredients

• 2 carrots
• 150 g celeriac
• lettuce cucumber
• 200 g tofu
• 1 tbsp soybean oil
• salt
• pepper
• 8 large lettuce leaves
• 2 tsp wasabi
• dark soy sauce (for serving)

Instructions

1. 1. Peel the carrots and the celery.
2. 2. Cut the vegetables into very fine, long strips.
3. 3. Wash the salad cucumber thoroughly.
4. 4. Halve the cucumber lengthwise.
5. 5. Remove the inner core with the seeds.
6. 6. Cut the cucumber flesh into fine strips as well.
7. 7. Slice the tofu into thin pieces.
8. 8. Heat some oil in a frying pan.
9. 9. Fry the tofu slices on both sides.
10. 10. Season the tofu with salt and pepper.
11. 11. Wash the lettuce leaves.
12. 12. Dry the leaves in a salad spinner.
13. 13. Flatten thick stems of the leaves with a knife if necessary.
14. 14. Bring salted water to a boil in a pot.
15. 15. Add the carrot and celery strips to the boiling water.
16. 16. Let the vegetables boil once briefly.
17. 17. Drain the vegetables.
18. 18. Rinse the vegetables with cold water to shock them.
19. 19. Let the vegetables drain well.
20. 20. Pat the vegetables dry with a cloth.
21. 21. Place 1 to 2 slices of tofu on the bottom end of a lettuce leaf.
22. 22. Spread some wasabi on the tofu.
23. 23. Place the cucumber strips on the filling.
24. 24. Place the blanched carrot and celery strips on top.
25. 25. Roll the lettuce leaf tightly.
26. 26. Cut the roll diagonally in half.
27. 27. Serve the rolls with soy sauce.

Nutrition per serving

• kcal: 127
• Protein: 10 g · Fett/Fat: 6 g · Carbs: 8 g