Mango summer rolls

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

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.

Ingredients

1 block (300 g) extra-firm tofu, pressed and sliced into batons
2 bund

Asia
Thailand
Main course
Summer
South East Asia
Vegan

Method

First marinate the tofu. Mix together all the marinade ingredients, add the tofu and leave for 10 minutes, flipping it over halfway through.

Preheat the oven to 180°C and grease a baking tray.

Put the marinated tofu onto the baking tray and