Brightly colored summer rolls with salty-sweet peanut soy sauce

Ingredients for 4 servings:

• 16 sheets of rice paper
• 100 g glass noodles
• 200 g tofu, not silken tofu
• 1 tbsp cornstarch
• some oil for frying
• ½ head of iceberg lettuce
• 1 small avocado(s)
• ½ mango(s)
• ¼ head of red cabbage
• 2 carrots
• ¼ cucumber(s)
• handful of peanuts
• Handful of mint or coriander
• 3 tbsp peanut puree, tastes more intense than peanut butter
• 2 tbsp soy sauce, salty
• 2 tbsp soy sauce, sweet
• 5 tbsp lukewarm water, amount varies depending on how thick you want the dip to be
• e.g. lime juice, a few drops

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

vegan

Put the cornstarch in a bowl. Don’t pat the tofu dry, and cut it into cubes about 0.5 cm long. Add the cubes to the bowl and toss with the cornstarch, ensuring all sides are coated. Heat a pan with oil and fry the tofu on all sides until golden brown, then let it cool on kitchen paper. Add the glass noodles to boiling water, drain in a sieve after 2 minutes, and let it cool. Prepare the fresh ingredients. Pit and peel the avocado and mango. Peel the carrots. Halve the cucumber and remove the seeds with a teaspoon. Cut everything, including the lettuce and red cabbage, into thin strips about 10 cm long. Chop the peanuts. For the dip, mix all the ingredients well. Fill a deep plate with cold water and pull the rice paper through once, then place it on a board. It shouldn’t be limp yet; once filled, it will become pliable. Now top the leaves one after the other with noodles, lettuce, vegetables, mango, and tofu. The rolls shouldn’t be too full, and ideally, everything should be placed just below the center. I like to use 1/4 noodles, 1/4 lettuce, and 2/4 the other ingredients. Sprinkle peanuts and mint on top at the end. Then roll up the roll. To do this, fold the bottom part over the filling, fold in the sides, and then roll into a roll. The first few rolls won’t be as pretty, but practice makes perfect. Serve the rolls with the dip.