Vietnamese Summer Rolls
Anna-Sophie packs crispy ingredients and Asian flavors into these Vietnamese summer rolls. In Vietnam, they are eaten as an appetizer, but why stop when it tastes so good? A quick, summery dish with lots of vegetables and tofu.
Waiting Time25 min.
- 300 g Joya Organic Tofu Natural
- 8 piece/s rice paper
- 2 piece/s carrots
- 0.5 piece/s red pepper
- 0.5 piece/s mango
- 100 g rice noodles
- 0.33 piece/s cucumber
- 1 handful mint leaves
- 1 handful coriander
- 1 g soy sauce
- 1 g peanut sauce
- Prepare the rice noodles according to the instructions on the packaging.
- Cut the Joya Organic Tofu Natural into strips about 3 cm wide and fry in the soy sauce over a low heat.
- Wash the cucumber and pepper and peel the mango and carrots. Then cut everything into thin strips. The strips should be as long as the tofu strips.
- Then you can begin to make the rolls. Soak the rice paper sheets in lukewarm water, one after the other, then place the ingredients on top, don’t forget the mint and coriander! Then fold in the ends and roll tightly together - repeat this 7 times! :-)
Instead of peanut sauce, you can also mix peanut butter with soy sauce.