Vietnamese summer rolls

Ingredients for 4 servings:

• 200g tofu
• Salt
• 20 g ginger
• 100 ml Sweet Chili Sauce
• 3 tbsp soy sauce
• 2 tbsp cornstarch
• 5 tbsp sunflower oil
• 200 g minced pork
• 1 mango(s), sliced
• 1 romaine lettuce(s), cut into strips
• 1 cucumber(s), peeled, cut into strips
• 180 red cabbage, cleaned, cut into strips
• 1 avocado(s), cut into strips
• 50 g glass noodles
• 80 g soy sprouts
• 1 bunch Thai basil, chopped
• 1 bunch mint, chopped
• 1 bunch coriander, chopped
• 24 sheets of rice paper

Instructions

Working time approx. 1 hour 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

Cut the tofu into strips, season with salt, and let drain on kitchen paper for 20 minutes. Peel and chop the ginger, then mix with 3 tablespoons of sweet chili sauce and soy sauce. Prepare the fresh ingredients and set aside. Cook the glass noodles according to the package instructions and drain well. Pat the tofu dry, coat it in starch, and shake off any excess starch. Heat 3 tablespoons of oil in a pan, fry the tofu until light brown all over, and let it drain on kitchen paper. Wipe the pan clean. Return the tofu to the pan with half of the chili-soy sauce marinade. Turn the tofu over, bring to a boil briefly, and remove from the pan. Heat 2 tablespoons of oil in the pan and fry the mince until crumbly and brown. Pour in the remaining chili-soy sauce marinade and continue frying briefly, stirring. Fill a deep, large plate with water. Drag the rice paper through the water and place it on a plate or board. Place your chosen ingredients in the center of each sheet. Drizzle with some sweet chili sauce. Fold the outer sides of the leaves over the filling. Then place the bottom side over the filling and roll the leaf tightly from bottom to top, pressing the seam firmly. Serve the summer rolls with the peanut-lime sauce. My “Peanut-Lime Sauce” recipe goes well with this. http://www.chefkoch.de/rezepte/3312231491986931/Erdnuss-Limetten-Sauce.html