Vegan Bami Goreng Summer Rolls with Sesame Soy Sauce

Ingredients

• 450 g FRoSTA (vegan Bami Goreng)
• 2 tbsp sesame oil
• 0.5 bunch cilantro (10 g)
• 1 small Mango (300 g)
• 200 g red cabbage
• 8 sheets large rice paper (22 cm diameter)
• 0.5 organic lime
• 50 ml Soy sauce
• 2 tsp Tahini (sesame paste)
• 1 tsp sesame seeds

Instructions

1. 1.

   Add frozen vegan Bami Goreng and 2 tbsp oil to a pan. Heat on high, then fry for 6–8 minutes on high heat, stirring several times. Remove from heat and let cool.

2. 2.

   Meanwhile wash cilantro, shake dry and pluck leaves. Peel mango, cut flesh off the pit and slice into thin strips. Clean red cabbage, rinse and also slice into fine strips.

3. 3.

   Soak rice paper sheets one by one for about 30 seconds in cold water. Place on a wooden board and fill the center with about 2 tbsp vegan Bami Goreng. Distribute mango strips and cabbage strips over it, add a few cilantro leaves, then fold the sides of the sheet inwards. Roll up and place summer rolls on a plate or dish.

4. 4.

   For the dip squeeze half a lime and mix lime juice with soy sauce and tahini. Finally sprinkle sesame seeds and cilantro leaves, serve the summer rolls with dip.