House of Asia > Recipes > Spring rolls with tofu and mango

Tofu and Mango Spring Rolls Cook with Diego House of Asia

Spring rolls with tofu and mango

45 min

3 servings

slightly spicy

5 / 5. Number of votes: 10

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Get to know the recipe for a Chinese classic. Cook with Diego has prepared a recipe for exceptionally crispy, slightly spicy, and delicious spring rolls with sweet mango and vermicelli noodles, which are the perfect accompaniment to this dish. Be sure to use Diego's trick to prevent the spring rolls from falling apart.

Pasta Vegetables Chinese Tofu over 30 minutes

Ingredients

100 gr House of Asia vermicelli noodles

1 spoon House of Asia Light Soy Sauce

2 tablespoons House of Asia Roasted Sesame

1 pack House of Asia rice paper

1 tablespoon of hot House of Asia Sriracha Sauce

1-2 tablespoons House of Asia Sesame Oil

1/3 bunch of coriander

1/3 head of finely chopped red cabbage

1 ripe mango, cut into strips

1-2 carrots cut into sticks

a bunch of coriander

1 cube of tofu (approx. 180 g)

zest of 1/2 lime

Frying oil

Spring roll sauce:

4 tablespoons House of Asia Light Soy Sauce

2 garlic cloves

1-2 chili peppers, diced

1 tablespoon of sugar

1/4 bunch of chopped chives

juice from 1/2 lime

A method of preparing

1. Cook the noodles according to the package instructions. Leave them in a strainer for 10 minutes to drain. Add the soy sauce, toasted sesame seeds, and cilantro.

2. Cut the tofu into long strips and marinate them in soy sauce, hot sauce, and lime zest. Mix and fry in heated sesame oil.

3. Mix the ingredients for the sauce.

4. Soak each sheet of rice paper in cold water and fill it with the filling. Finally, fold in the sides and roll it up like a cabbage roll.

5. Fry in well-heated oil, approx. 175C°.

6. Eat the spring rolls immediately after frying. Serve with sauce and cilantro.

TIP: It's important to rotate the spring rolls in the oil to ensure they fry evenly. The rolls shouldn't touch each other while frying.