Three kinds of summer rolls with wasabi tahini dip

Ingredients for 4 servings:

• 100 g rice noodles
• 3 carrots
• 1 cucumber(s)
• ½ mango(s)
• 1 avocado(s)
• 150 g soy sprouts, fresh
• 200g tofu
• ½ bunch Thai basil
• ½ bunch mint
• 1 tbsp vegetable oil (neutral)
• 1 tsp sesame oil, roasted
• 1 ½ tsp brown sugar
• 7 tbsp soy sauce, light
• 3 tbsp mirin
• 12 sheets of rice paper
• 7 tbsp sesame paste (tahini)
• 5 tbsp water
• 1 lime(s)
• 2 tsp wasabi powder
• 1 tsp agave syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

summery vegan

Pour boiling water over the rice noodles and let them soak for 10 minutes. Then drain through a sieve and set aside. Peel the carrots and cut into thin sticks. Halve the cucumber lengthwise and scrape out the core with a teaspoon. Cut the flesh into thin sticks. Peel the mango and cut into thin slices. Halve the avocado, remove the pit, peel the halves and also cut into thin slices. Wash the bean sprouts thoroughly and drain. Pat the tofu dry with a kitchen towel and cut into strips about 10 cm long and 5 mm thick. Pluck the basil and mint leaves from the stems, rinse briefly and pat dry. Set aside the 12 best basil leaves. Add vegetable and sesame oil to a hot pan and fry the tofu strips over medium heat for 6 minutes until golden brown. Dissolve the sugar in 3 tablespoons of soy sauce and mirin and add to the crispy fried tofu. Caramelize over low heat for 2 minutes, stirring frequently. Remove from heat and set aside. Briefly dip the rice paper sheets in cold water (this works best in a large, deep plate or bowl) and then place on a clean work surface. For the mango rolls, place a few mango slices lengthwise in the center of the rice paper. Arrange about a handful of rice noodles on top and top with carrot and cucumber sticks, teriyaki tofu, bean sprouts, and a few roughly torn basil and mint leaves. First fold the rice paper in at the sides, then roll up with a little pressure. For the avocado rolls, use avocado slices instead of mango, and for the basil rolls, first decorate the rice paper with 3 large basil leaves. Then fill with the remaining ingredients. For the dip, whisk the remaining soy sauce together with tahini, 5 tablespoons of water, the juice of the lime, wasabi powder, and agave syrup until smooth. Add 1-2 tablespoons of warm water if necessary.