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.
Use tamari instead of soy sauce, and a gluten-free version of hoisin sauce.
First marinate the tofu. Mix together all the marinade ingredients, add the tofu and leave for 10 minutes, flipping it over halfway through.
Put the marinated tofu onto the baking tray and
Meanwhile, for the dipping sauce, combine all the ingredients, starting with 1 tablespoon water and only adding more if the sauce seems too thick – this will depend on your tahini.
Boil the noodles for 3 minutes, then drain and dunk immediately into a bowl of cold water.
When you’re ready to assemble the rolls, drain the noodles. Fill a shallow bowl with lukewarm water. Dip a wrapper into the water for a few seconds, making sure it gets completely submerged.
Lay out the wrapper on a clean countertop or platter and fill with a little bit of everything. Fold over just one side of the wrapper, if you want the mango to peep out, as in the photo, then fold the wrapper up over the filling and roll up as shown opposite.
Serve the summer rolls with the dipping sauce. These make great party food – everyone can assemble their own!
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