Banh mi summer rolls

Ingredients for 2 servings:

• 200 g tofu (mango tofu)
• 4 sheets of rice paper
• 6 tbsp sweet and sour pickled vegetables
• 4 tbsp coriander leaves
• 4 tsp Sriracha sauce
• 85 g peanut butter, chunky
• 2 tbsp soy sauce
• 1 tbsp tamarind paste
• 1 tbsp garlic
• 1 tsp Thai curry paste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with tofu and tamarind peanut dip

Mix the ingredients for the dip with a whisk and add water a spoonful at a time until the desired consistency is reached. For the summer rolls, pat the tofu dry, cut into 8 rectangles and fry on both sides in a pan without oil. Soak the rice paper in a pan with water and place on a wooden board. Cover with vegetables, tofu and cilantro leaves and drizzle with a little Sriracha sauce. First the bottom, then fold in the sides and roll up. Do the same with the remaining leaves. Serve with the dip. Tip: Suitable pickled vegetables include carrot or celery sticks or pickled Asian vegetables, pickled sprouts or similar. You can find a recipe for Banh mi pickles with carrot, radish and cucumber in the recipe overview on my profile page.