Fresh spring rolls with tofu with Ros Thai Thai sauce
The foundation of Thai dishes is sauce. Our chef has prepared delicious fresh spring rolls with tofu and aromatic Ros Thai Thai sauce. This is a light dish perfect for any season.
Number of servings
Sharpness level
MILD
Preparation time
Difficulty level
EASY
INGREDIENTS
Spring Rolls:
- 8 lobes rice paper
- 2 tablespoons light soy sauce
- 200g Mung bean sprout
- Sauce for spring rolls to be served
- 3 lettuce leaves, e.g. iceberg lettuce
- 1 red onion, thinly sliced
- 1 carrot, cut into thin strips
- 1 small red pepper, cut into strips
- 1 cucumber, cut into strips
- 100 g tofu
- A few tablespoons of red cabbage, cut into strips
- a few sprigs of coriander
A METHOD OF PREPARING
- Cut the pepper, cucumber, carrot and cabbage into thin strips.
- Cut the onion into rings and marinate it in 1 tablespoon of soy sauce.
- Slice the tofu lengthwise and fry until golden brown.
- Soak the rice paper in a bowl of water and place it on a board. Arrange the lettuce, tofu, carrots, cabbage, cucumber, bell pepper, onion, and cilantro in the following order.
- Roll it into a roll with the edges tightly sealed.
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