Name: Mango summer rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Cuisine: Thai
Ingredients: ½ cup (75 g) roughly chopped roasted peanuts; 3 spring onions (scallions), cut into matchsticks; 3 small carrots, grated; 2 tablespoons soy sauce; 3 teaspoons lime juice; ½ teaspoon liquid smoke – optional; ¼ cup (65 g) sesame paste (or tahini); black and white sesame seeds, for sprinkling; 2.5 cm ginger, finely chopped; 1–2 tablespoons hot water; ½–1 teaspoon Sriracha sauce; 2 tablespoons hoisin sauce; 2 bundles (100 g) dried rice vermicelli noodles; 1 block (300 g) extra-firm tofu, pressed and sliced into batons; 4 mint sprigs, leaves only; 1 mango, flesh only, peeled and cut into strips; 12 rice-paper spring-roll wrappers

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

When making my own summer rolls, I make sure they are so robust in flavour that you could enjoy them even without the sauce. Not that you should – the tahini and hoisin dipping sauce here is incredible, an ‘eat it out of the bowl with a spoon’ kind of incredible.