Tofu, Mango, Cucumber & Lettuce Spring Rolls

I was never a big fan of tofu… till now ! I’ve (re) discovered this ingredient…yes it might be boring and tasteless if you eat it like that… but well cooked, it blends really well with other ingredients and can take delicate flavors (smoked, grilles, marinated…). It also has a lot of qualities: it is a great source of plant protein and it is also loaded with A, E, D, B vitamins as well as magnesium,  phosphorus, zinc and calcium. Ingredients for the Spring rolls:

  • 8 rice papers (22 cms diameter (beyond, it will be difficult to eat the rolls…)
  • 1 mango, peeled and stoneless, sliced thinly
  • 1/2 cucumber, peeled desseeded and cut into small rectangles
  • 1 handful coriander leaves
  • 1 handful mint leaves
  • 1 cup plain tofu, cut in small rectangles
  • 2 cups lettuce hearts, cleaned

Ingredients for the sauce: I use the same sauce as the one for the classic Spring rolls (check the Sauce section of this blog)Recipe:

  1. Prepare all your ingredients before starting your rolls.
  2. Prepare also a bowl of lukewarm water. You’ll dip the rice paper in it
  3. Once you’re ready, gently dip each rice paper approx. 8/10 seconds in the water; do not over soak it or the rice paper will absorb too much water and will be hard to fold without tearing it
  4. Display the rice paper on a non sticky surface (I use a large plastic chopping block)
  5. Place the ingredients close to one edge of the circle and add all your filling neatly
  6. Then start rolling, keeping all the ingredients grouped and centered
  7. Keep rolling and tuck the sides (towards the center) very soon after starting to roll. The humidity of the water causing the rice paper to be a little bit sticky will help you ‘close it’ at the end
  8. Mix all the sauce ingredients and serve the spring rolls with some sauce in individual bowls

Enjoy !