Summer rolls with colourful vegetable salad, shrimps and tofu

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the shrimps in a sieve and let them thaw at room temperature for about 45 minutes. Cut the tofu into thin strips. Heat 3 tablespoons of honey in a frying pan and caramelise the tofu strips while turning them golden brown. Add 2-3 tbsp soy sauce and continue to fry for approx. 1 minute, turning. Place the tofu strips on a plate and allow to cool

2. 2

   Peel the radish, clean and wash the zucchini. Grate radish and zucchini coarsely. Cut mango from the stone. Peel the flesh and dice finely

3. 3

   Peel and finely chop the garlic. Cut the chilli lengthwise, remove the seeds and cut the pod into fine rings. Wash the orange hot, rub dry and finely grate about 1/3 of the peel. Halve the orange and squeeze the juice. Mix 7 tbsp. orange juice, grated orange peel, lime juice, 1 tbsp. honey, garlic, chilli and approx. 2 tbsp. soy sauce. Fold in sesame oil and sunflower oil

4. 4

   Wash the lettuce, shake dry and cut out the thick leaf veins. Halve the leaves or pluck them roughly into pieces. Wash basil, shake dry and pluck the leaves. Rinse defrosted shrimps briefly under cold water and dab dry. Mix orange marinade, radish, zucchini, mango and shrimps

5. 5

   Moisten rice paper individually on a work surface or flat plate from both sides with water. Dip fingertips into cold water and rub the paper from both sides until the sheets become more elastic. Place 1 piece of lettuce leaf, some vegetable salad, a few basil leaves and 2 strips of tofu on the lower left quarter of the rice paper. Fold the narrow left edge over the filling, then fold the upper half of the rice paper over the filling. Roll up firmly from the left side. Arrange summer rolls with some chilli sauce on plates. Add the rest of the vegetable salad

Nutrition Facts

KCAL
400 kcal

CARBS
50 g

FATS
12 g

PROTEINS
23 g