Vietnamese Summer Rolls with Tofu and Mango
These summer rolls are totally vegan but rich in protein thanks to the tofu.
If you're not vegetarian, you can replace the tofu with chicken or salmon.
Working with 1 sheet of rice paper at a time, dip into warm water until tender, remove, spread out over a clean tea towel and cover with a damp tea towel.
Cook the rice noodles according to package directions, drain, rinse and drain again. Cut into slightly smaller pieces with scissors.
Cut the tofu into 1/4 inch thick slices. Peel the ginger and garlic, chop finely, mix with the soy sauce and oil, add the tofu to marinate. Set aside for 30 minutes, remove from the marinade and sauté until golden brown on both sides in a hot pan with oil. Remove, drain on paper towels and cut into 1/4 x 3-inch strips.
Peel the mango and cut the flesh into 3 inch long thin slices.
Rinse the lettuce leaves, pat dry and cut into strips.
To fill the summer rolls: Arrange a few tofu strips along the center of each sheet of rice paper. Top with lettuce, a few noodles and some mango slices. Fold the lower corner over the filling, then the right, and finally the left corner over the filling (similar to a letter). Roll up tightly.
Halve the summer rolls crosswise and serve with dip.