Summer Rolls

Ingredients

• 100 g firm tofu
• 1 tsp neutral oil
• 1 tbsp soy sauce
• 1 tsp liquid honey
• 100 g rice vermicelli
• 30 g sugar snap peas (10 snap peas)
• Salt
• 2 Spring Onions
• 8 lettuce leaves (e.g., oak leaf)
• 1 Carrot
• 0.25 mango (about 100 g flesh)
• 8 rice paper sheets (about 30 cm diameter)
• sweet chili sauce (optional for serving)

Instructions

1. 1.

   Cut tofu into thin sticks. Heat oil in a pan, fry tofu for 1 minute while turning.

2. 2.

   Add soy sauce and honey, reduce to thicken. Transfer tofu to a plate and let cool.

3. 3.

   Place vermicelli in a bowl and pour very hot water over it. Soak for 15 minutes. Drain well and trim slightly smaller with scissors.

4. 4.

   While the noodles soak, clean snap peas and boil for 30 seconds in salted water. Drain, rinse with cold water, drain again and cut into fine strips. Wash spring onions, trim and slice thinly.

5. 5.

   Wash lettuce leaves and pat dry. Peel carrot and julienne into very thin strips.

6. 6.

   Peel mango, remove flesh from pit and slice into thin strips.

7. 7.

   Soak each rice paper sheet in very warm water for about 45 seconds. Remove from water and place on a damp kitchen towel stacked together.

8. 8.

   Place two lettuce leaves on the paper. Spread one quarter of the prepared ingredients on the lettuce, leaving at least a 2 cm border on all sides.

9. 9.

   Roll the rice paper tightly. Repeat with remaining sheets. Cut rolls into 2 cm pieces and drizzle with sweet chili sauce if desired. If not served immediately, wrap in plastic wrap and refrigerate.