Summary

Ingredients

• 16 sheets rice paper
• 100 g lass noodles
• 200 g tofu, no silken tofu
• 1 tablespoon cornstarch
• some oil for frying
• 0.5 ½ head iceberg lettuce
• 1 small avocado (s)
• 0.5 ½ mango (s)
• 0.25 ¼ head red cabbage
• 2 carrot (s)
• 0.25 ¼ cucumber (s)
• Handful peanuts
• Handful mint or coriander

For the dip:

• 3 tablespoon peanut butter, tastes more intense than peanut butter
• 2 tablespoon soy sauce, salty
• 2 tablespoon soy sauce, sweet
• 5 tablespoon water, lukewarm, amount varies depending on how thick the dip should be
• Lime juice, a few drops

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Instructions

1. Put the cornstarch in a bowl. Do not dab the tofu and cut it into small cubes approx. 0.5 cm. Put the cubes in the bowl and mix with the starch so that all sides are covered.
2. Heat a pan with oil and fry the tofu on all sides until golden brown, then let cool on kitchen paper.
3. Put the glass noodles in boiling water, drain in the sieve after 2 minutes and allow to cool.
4. Prepare the fresh ingredients. Core the avocado and mango and remove the peel. Peel the carrots. Halve the cucumber and core it with a teaspoon. Cut everything, including lettuce and red cabbage, into thin strips approx. 10 cm long. Chop the peanuts into small pieces.
5. Mix all ingredients well for the dip.
6. Fill a deep plate with cold water and pull the rice paper through once, then place on a board. It must not be limp yet, after filling it will be flexible. Now cover the leaves one after the other with pasta, lettuce, vegetables, mango and tofu. The rolls should not be too full and ideally everything should be placed just below the middle. I like to have 1/4 of the pasta, 1/4 of the salad and 2/4 of the other ingredients. Scatter peanuts and mint on top.
7. Then roll up the roll. To do this, fold the lower part over the filling, fold in the sides and then roll into a roll. The first roles won`t be as nice, but practice makes perfect.
8. Serve the rolls with the dip.