Fresh spring rolls with vegetables, tofu and yuzu paste

• 6 sheets rice paper
• 2 tablespoons reduced salt soy sauce
• teaspoon Yuzu paste
• 1 teaspoon sesame oil
• 1 spoon lime juice
• 180 g natural tofu cut into 6 slices
• 1 carrot cut into strips
• 6 leaves of mini romaine lettuce
• ½ green cucumber cut into strips
• ½ yellow pepper cut into strips
• ½ bunch of chives, cut into strips
• 1 chili pepper, finely chopped (optional)

TIP: Cut all vegetables and chives into strips of the same length.

To serve:

• 3 tablespoons soy sauce
• teaspoon Yuzu paste
• 1 teaspoon sesame

1. In a bowl, combine the soy sauce, yuzu paste, sesame oil, and lime juice. Then add the tofu slices and marinate for 15-20 minutes.
2. Place the tofu in a heated pan and pour the marinade over it. Cover and fry over medium heat on both sides until the tofu is golden brown and crispy.
3. Prepare sheets of rice paper and a bowl of warm water. Take one sheet and soak it in water for two seconds, then place it on a cloth or board. Add a lettuce leaf, some vegetables, and a slice of tofu, then roll it up like a croquette.
4. In a bowl, combine the soy sauce and yuzu paste, then pour over the spring rolls. Reserve some for dipping. Sprinkle with sesame seeds.