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🍽️ Fresh Summer Rolls with Tofu and Mango

102 kcal · 30 min · 4 servings

Ingredients

• 100 g firm tofu
• 1 tsp neutral oil
• 1 tbsp soy sauce
• 1 tsp liquid honey
• 100 g rice vermicelli noodles
• 30 g snow peas (10 snow peas)
• salt
• 2 spring onions
• 8 leaves lettuce (e.g. oak leaf lettuce)
• 1 carrot
• 0.25 mango (approx. 100 g flesh)
• 8 sheets rice paper (approx. 30 cm Ø)
• sweet chili sauce (to taste for serving)

Instructions

1. 1. Cut the tofu into thin sticks.
2. 2. Heat oil in a frying pan.
3. 3. Fry the tofu for one minute, turning it over.
4. 4. Add soy sauce and honey.
5. 5. Let the sauce reduce.
6. 6. Transfer the tofu to a plate.
7. 7. Let the tofu cool down.
8. 8. Place the rice vermicelli noodles in a bowl.
9. 9. Pour very hot water over the noodles.
10. 10. Let the noodles soak for 15 minutes.
11. 11. Drain the noodles.
12. 12. Let the noodles drain well.
13. 13. Cut the noodles into smaller pieces using scissors.
14. 14. Clean the snow peas.
15. 15. Boil the snow peas for 30 seconds in salted water.
16. 16. Drain the snow peas.
17. 17. Rinse the snow peas with cold water to stop the cooking process.
18. 18. Let the snow peas drain well.
19. 19. Cut the snow peas into thin strips.
20. 20. Wash the spring onions.
21. 21. Clean the spring onions.
22. 22. Slice the spring onions into thin rounds.
23. 23. Wash the lettuce leaves.
24. 24. Dry the lettuce leaves in a salad spinner.
25. 25. Peel the carrot.
26. 26. Cut the carrot into very fine strips (julienne).
27. 27. Peel the mango.
28. 28. Remove the flesh from the pit.
29. 29. Cut the mango flesh into thin strips.
30. 30. Soak 2 sheets of rice paper each in very warm water for about 45 seconds.
31. 31. Remove the rice paper from the water.
32. 32. Place the rice paper sheets overlapping on a damp kitchen towel.
33. 33. Place 2 lettuce leaves on the rice paper.
34. 34. Place one quarter of the prepared ingredients on the lettuce.
35. 35. Leave a border of at least 2 cm on all sides.
36. 36. Roll the rice paper tightly.
37. 37. Repeat the process with the remaining sheets.
38. 38. Cut the summer rolls into 2 cm long pieces.
39. 39. Drizzle the rolls with sweet chili sauce if desired.
40. 40. Serve the summer rolls.
41. 41. Wrap the rolls in cling film if you are not eating them immediately.
42. 42. Place the wrapped rolls in the refrigerator.

Nutrition per serving

• kcal: 102
• Protein: 4 g · Fett/Fat: 1 g · Carbs: 16 g