- 4 ounces firm Tofu
- 1 teaspoon neutral-tasting Vegetable oil
- 1 tablespoon Soy sauce
- 1 teaspoon Honey
- 4 ounces Glass noodles (or rice vermicelli)
- 10 Snow peas (about 30 grams)
- 2 Scallions
- 8 leaves tender Lettuce
- 1 Carrot
- ¼ Mango (about 100 grams pulp)
- 8 sheets Rice paper (30 cm diameter)
- sweet Chili sauce (for serving)
Cut tofu into thin sticks. Heat oil in a skillet and fry the tofu 1 minute, turning.
Add soy sauce and honey and bring to a boil. Place tofu on a plate and let cool.
Put the noodles in a bowl and pour in very hot water. Soak for 15 minutes. Drain well and cut slightly smaller with kitchen shears.
While the noodles soak, trim snow peas and cook for 30 seconds in salted water. Drain, rinse with cold water, drain and cut into fine strips. Rinse scallions, trim and cut into thin slices.
Rinse lettuce leaves and spin dry. Peel carrot and cut into very fine strips (julienne).
Peel mango, cut flesh from the pit and cut into thin strips.
Soak 2 sheets of rice paper approximately 45 seconds to soak in very warm water. Take rice paper out of the water and place side by side on a damp kitchen towel.
Lay 2 lettuce leaves on each sheet of rice paper. Place 1/4 of the prepared ingredients on the lettuce, leaving a border on all sides of at least 2 cm (approximately 3/4 inch) free.
Roll up sheets firmly. Proceed as described with the other sheets. Cut the summer rolls into 2 cm (approximately 3/4 inch) pieces and serve drizzled will with sweet chili sauce. If the summer rolls will not be served the same day, wrap with plastic wrap and place in the refrigerator.