Summary

Ingredients

For the filling: (cooked ingredients)

• 200 g tofu
• salt
• 20 g iner
• 100 ml sweet chili sauce
• 3 tablespoon soy sauce
• 2 tablespoon cornstarch
• 5 tablespoon sunflower oil
• 200 g minced pork

For the filling: (fresh ingredients)

• 1 mango (s), sliced
• 1 romaine lettuce, cut into strips
• 1 cucumber (s), peeled and cut into strips
• 180 Red cabbage, cleaned, cut into strips
• 1 avocado (s), cut into strips
• 50 g lass noodles
• 80 g bean sprouts
• 1 bunch Thai basil, chopped
• 1 bunch mint, chopped
• 1 bunch coriander, chopped

Moreover:

• 24 sheets rice paper

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Instructions

1. Cut the tofu into strips, season with salt and drain on kitchen paper for 20 minutes. Peel and chop the ginger, mix with 3 tablespoons of sweet chili sauce and soy sauce.
2. Prepare fresh ingredients and set aside.
3. Cook glass noodles according to package instructions and drain well.
4. Dab the tofu, turn in starch and knock off any excess starch.
5. Heat 3 tablespoons of oil in a pan, fry the tofu all around until light brown and drain on kitchen paper. Wipe out the pan. Put the tofu back in the pan with half of the chilli soy sauce marinade. Turn the tofu, bring to the boil and remove from the pan.
6. Heat 2 tablespoons of oil in the pan and fry the mince in it until it is crumbly brown. Pour in the rest of the chilli-soy sauce marinade and continue to fry briefly while stirring.
7. Fill a large, deep plate with water. Pull the rice paper through the water and place on a plate or board. Place the ingredients of your choice in the middle of the sheet. Drizzle with a little sweet chili sauce. Fold the outside of the leaves over the filling. Then place the lower side over the filling and roll up the sheet tightly from bottom to top and press the seam well.
8. Serve the summer rolls with the peanut lime sauce.