Tofu and mint spring rolls
Fresh rice paper rolls with marinated tofu, vermicelli, herbs and mint.
Active time40 min
Cooking10 min
Total1 hResting : 10 min
Add to my week
Loading your week…
Ingredients
- 120 g carrots
- 20 g mint
- 12 rice paper wrappers
- 15 ml sunflower oil
- 30 ml soy sauce
- 250 g firm tofu
- 75 g dried rice vermicelli
Preparation
Cut the tofu into batons and coat with half the soy sauce. Heat the oil and fry the tofu for 6 to 8 minutes until golden. Leave to cool for 10 minutes until lukewarm.
15 ml sunflower oil30 ml soy sauce250 g firm tofu- knife
- frying pan
Meanwhile, prepare the vermicelli according to the packet instructions, rinse in cold water and drain.
75 g dried rice vermicelli- saucepan
- colander
Peel the carrots and cut into thin batons. Wash the mint.
120 g carrots20 g mint- knife
Moisten one rice paper wrapper at a time in lukewarm water. Place tofu, vermicelli, carrot and mint near the bottom. Fold in the sides, then roll up tightly. Repeat and serve with the reserved soy sauce.
12 rice paper wrappers- deep dish
Allergens
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration