Summer Rolls with Tofu and Vegetables

Ingredients

• 80 g glass noodles
• 1 large carrot
• 0.5 cucumber
• 300 g smoked tofu
• 1 red bell pepper
• 2 Spring Onions
• 0.5 head iceberg lettuce
• 1 handful fresh herbs (e.g., cilantro, Thai basil, mint)
• 8 rice paper sheets (Ø 22 cm)

Instructions

1. 1.

   Prepare the glass noodles according to package instructions. Drain, let drain, and cut into smaller pieces with scissors.

2. 2.

   Peel the carrot and cucumber; halve the cucumber, remove seeds, then slice both into thin sticks. Cut the tofu into sticks as well. Wash, trim, and slice the bell pepper into thin strips. Wash spring onions, trim, cut into ~10 cm pieces, then finely slice. Wash lettuce, dry, and slice into strips. Rinse herbs, shake dry, and pluck leaves.

3. 3.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Place a kitchen towel beside it and have a second towel ready. Dip each sheet individually into the water for about 1 minute, then carefully lay on the towel and pat dry with the second towel. Layer prepared ingredients, fold in edges, and roll tightly.

4. 4.

   Serve with a peanut dipping sauce as an accompaniment.