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🍽️ Vietnamese Spring Rolls with Sesame Dip

336 kcal · 30 min · 4 servings

Ingredients

• 50 g sesame seeds
• 3 tbsp light soy sauce
• 80 ml chicken broth
• 2 tbsp rice wine
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 8 leaves iceberg lettuce
• 150 g shiitake mushrooms
• 250 g tofu (plain)
• 150 g bean sprouts
• salt
• 1 red chili pepper
• 100 g glass noodles
• 8 sheets rice paper

Instructions

1. 1. Roast the sesame seeds in a pan without oil until fragrant.
2. 2. Crush the roasted sesame seeds in a mortar until they form a fine powder.
3. 3. Mix the sesame powder with the remaining ingredients for the dip.
4. 4. Season the sesame dip to taste with salt and pepper.
5. 5. Wash the lettuce leaves under running water.
6. 6. Shake the leaves dry to remove excess water.
7. 7. Remove the hard leaf ribs from the lettuce leaves.
8. 8. Cut the lettuce leaves into thin strips.
9. 9. Clean the mushrooms and remove any dirty spots.
10. 10. Cut the mushrooms into thin strips as well.
11. 11. Cut the tofu into slices approximately 0.7 cm thick.
12. 12. Cut the tofu slices into narrow, long strips.
13. 13. Rinse the soybean sprouts under cold water.
14. 14. Blanch the sprouts briefly in boiling salted water (cook briefly in boiling water).
15. 15. Drain the sprouts and shock them with cold water.
16. 16. Let the sprains drain well.
17. 17. Wash the chili pepper under running water.
18. 18. Halve the chili lengthwise.
19. 19. Remove the seeds from the chili.
20. 20. Finely chop the chili.
21. 21. Place the glass noodles in a bowl.
22. 22. Pour boiling water over the noodles.
23. 23. Let the noodles steep for approx. 5 minutes.
24. 24. Drain the glass noodles.
25. 25. Place one rice paper sheet at a time into a bowl of water.
26. 26. Soak the rice paper for approx. 1 minute.
27. 27. Remove the soaked rice paper.
28. 28. Pat the rice paper dry with a kitchen towel.
29. 29. Place some lettuce strips in the center of the rice paper.
30. 30. Place some mushroom strips on the lettuce.
31. 31. Add a portion of glass noodles to the filling.
32. 32. Place the soybean sprouts on the noodles.
33. 33. Place the tofu strips on the sprouts.
34. 34. Sprinkle the filling with the chopped chili.
35. 35. Fold in the left and right sides of the rice paper slightly.
36. 36. Roll the rice paper tightly into a roll.
37. 37. Ensure the roll is well sealed.
38. 38. Cut the roll into approx. 3 cm wide pieces.
39. 39. Repeat the process with the remaining ingredients.
40. 40. Place the rolls upright on a plate.
41. 41. Serve the rolls with the sesame dip.

Nutrition per serving

• kcal: 336
• Protein: 18 g · Fett/Fat: 13 g · Carbs: 36 g