Vietnamese-Style Spring Rolls with Tofu and Mango

Ingredients

• 20 sheets of rice paper (Ø 22 cm)
• 150 g rice noodles
• 300 g tofu (natural)
• 1.5 cm fresh ginger
• 1 Garlic clove
• 3 tbsp Soy sauce
• 2 tbsp germ oil
• 2 ripe mangoes
• 10 lettuce leaves
• 10 salad leaves (e.g., Romaine)

Instructions

1. 1.

   Immerse the rice paper sheets one by one in a bowl of lukewarm water until soft, remove, lay them on a kitchen towel side by side and cover with a damp towel until filling.

2. 2.

   Cook the rice noodles according to package instructions, drain, rinse under cold water, let dry well. Cut slightly smaller with scissors.

3. 3.

   Slice the tofu into 0.5 cm thin slices. Peel and finely chop ginger and garlic, mix with soy sauce and oil, marinate tofu for 30 minutes. Remove from the mixture and fry in a hot pan with oil until golden brown on both sides. Drain on kitchen paper and cut into 0.5 cm wide by 8 cm long strips.

4. 4.

   Peel the mangoes and slice the flesh into thin slices down to the core. Then cut into 8 cm long strips.

5. 5.

   Wash the lettuce leaves, pat dry and cut into strips.

6. 6.

   For filling, lay the rice paper sheets side by side on a work surface with one corner pointing down. Place a few tofu strips horizontally on the sheet, add a lettuce leaf on top, cover with some noodles, and finish with mango strips. Fold the lower corner over the filling, then fold the right and finally the left corner over the filling (like a letter). Roll tightly.

7. 7.

   Cut the spring rolls diagonally in half and serve with various dips as desired.