Roasted summer rolls

Name: Roasted summer rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 50 g thin rice noodles (e.g. rice vermicelli); 1 large carrot; 300 g Chinese cabbage; 1 collar Spring onions; 50 g Mung bean seedlings; 250 g Smoked Tofu; 4 TABLESPOONS Sesame; 5-6 Tbsp Oil; 7-10 Tbsp salt, pepper; 100 ml Manis Ketjap; 16 rice paper sheets (22 cm Ø; Asialaden)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Actually served cold, we prefer to fry the rice noodle wraps in the pan for weather reasons. One way or another, the Asian sauce Ketjap manis

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

50 g thin rice noodles (e.g. rice vermicelli)
1 large carrot
300 g Chinese cabbage
1 collar Spring onions
50 g Mung bean seedlings
250 g Smoked Tofu
4 TABLESPOONS Sesame
5-6 Tbsp Oil
7-10 Tbsp salt, pepper
100 ml Manis Ketjap
16 rice paper sheets (22 cm Ø; Asialaden)

Directions

1
Pour boiling water over rice noodles and allow to swell according to package instructions. Pour off, rinse cold and drain.
2
Peel and wash the carrot and cut it into sticks. Clean and wash the Chinese cabbage and cut into fine strips. Clean, wash and cut spring onions diagonally into rings. Sort the mung bean seedlings, rinse and drain. Finely dice the tofu.
3
Roast the sesame seeds in a pan without fat and remove. Heat 2 tablespoons of oil in a frying pan. Fry the carrot and tofu for 3-4 minutes. Fry cabbage and spring onions for 1 minute. Season with salt and pepper. Stir in the mung bean sprouts, noodles, half sesame seeds and 1-2 tbsp ketjap manis.
4
Place rice paper sheets one after the other on a damp tea towel so that they become soft. Place approx. 3 tbsp. of filling on the bottom middle of each sheet. First place the sheets of rice paper on top from below, then fold the pages over and roll them up firmly. Heat 3-4 tablespoons of oil in a large frying pan. Fry the rolls in it in portions all around until golden brown. Serve with the rest of the ketjap manis and the remaining sesame seeds.