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🍽️ Crispy Tofu Summer Rolls with Fresh Dip

196 kcal · 30 min · 4 servings

Ingredients

• Carrots 1 pc.
• Cucumbers 0.5 pc.
• Iceberg lettuce 0.25 pc.
• Mint, fresh 10 g
• Cilantro, fresh 10 g
• Tofu, plain 200 g
• Oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Organic Limes 1 pc.
• Ginger, fresh 5 g
• chili pepper Mix 1 pc.
• Soy sauce 2 tbsp
• Sesame, roasted 2 tsp
• Rice paper 8 pc.

Instructions

1. 1. Peel the carrot and cut it into thin strips.
2. 2. Wash the cucumber and cut it into thin strips as well.
3. 3. Wash the iceberg lettuce, remove the hard core, and cut it into thin strips.
4. 4. Wash the mint and coriander, shake them dry, and pick the leaves off the stems.
5. 5. Pat the tofu dry with a kitchen towel and cut it into strips.
6. 6. Heat 2 tablespoons of oil in a frying pan over high heat.
7. 7. Fry the tofu on all sides for about 5 minutes until crispy.
8. 8. Season the fried tofu with salt and pepper.
9. 9. Squeeze the lime to extract the juice.
10. 10. Peel the ginger and grate it finely.
11. 11. Wash the chili pepper, remove the inside with the seeds, and chop it finely.
12. 12. Mix soy sauce, 2 tablespoons of lime juice, chili pepper, ginger, and sesame seeds in a bowl to make a sauce.
13. 13. Fill a shallow bowl or baking dish with some water.
14. 14. Moisten a rice paper sheet evenly with the water.
15. 15. Let the rice paper soak for about 1 minute.
16. 16. Let the soaked rice paper drip slightly.
17. 17. Lay the rice paper out on a cutting board.
18. 18. Place the tofu, carrots, cucumber, iceberg lettuce, and herbs in the center of the rice paper.
19. 19. Fold the sides of the rice paper towards the center.
20. 20. Roll the summer roll tightly starting from the bottom end.
21. 21. Repeat the process with the remaining rice paper until all ingredients are used up.
22. 22. Serve the vegetarian summer rolls with tofu and the soy dip.

Nutrition per serving

• kcal: 196
• Protein: 13 g · Fett/Fat: 8 g · Carbs: 22 g