Summary

Ingredients

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

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Instructions

1. Scald rice noodles with boiling water and let soak for 10 minutes. Then drain through a sieve and set aside.
2. Peel the carrots and cut into fine sticks. Halve the cucumber lengthways, scrape out the core with a teaspoon. Also cut the pulp into fine sticks.
3. Peel the mango and cut into thin slices. Halve the avocado, remove the core, peel the halves and also cut into thin slices. Wash the bean sprouts well and let them drain.
4. 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. Put the 12 best basil leaves aside.
5. Put the vegetable and sesame oil in a hot pan, fry the tofu strips over a 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. Let caramelize over low heat for 2 minutes while stirring frequently. Remove from heat and set aside.
6. Briefly dip the rice paper sheets in cold water (this is best done in a large, deep plate or bowl) and then place them on the clean work surface.
7. For the mango rolls, place a few slices of mango in the middle of the rice paper. Spread about a handful of rice noodles on top and top with carrot and cucumber sticks, teriyaki tofu, soybean sprouts and some coarsely plucked basil and mint leaves.
8. First fold the rice paper sideways, then roll it up with a little pressure.
9. Use avocado slices instead of mango for the avocado rolls and decorate the basil rolls with 3 large basil leaves first on the rice paper. Then also fill with the remaining ingredients.
10. For the dip, mix the rest of the soy sauce together with the tahini, 5 tablespoons of water, the juice of the lime, wasabi powder and agave syrup with a whisk until smooth. If necessary, add 1 - 2 tablespoons of warm water.