Summer rolls stuffed with tofu and lettuce

Summer rolls with Asian aromatic notes: an irresistible mix of grated tofu, lettuce strips, mung bean sprouts and chilli. Ingredients Appetizer For 4 people ½ bunch of chives 100 g of smoked or plain tofu 80 g of head lettuce 40 g of mung bean sprouts ½ chilli 2 tablespoons of soy sauce 2 tablespoons of sesame oil 4 tablespoons of rice vinegar 6 rice paper sheets, approx. 60 g How to proceed Preparation: approx. 40 minutes Coarsely chop the chives. Grate the tofu with the rösti grater. Cut the salad into strips. Mix everything with the sprouts. Cut the chilli into rings and mix them with soy sauce, oil and vinegar. Soften the rice paper sheets individually in lukewarm water for approx. 1 minute until they can be folded. Arrange them on the work surface. Halve them into a crescent with a sharp knife. Spread a little tofu filling and salad in the centre of each crescent. Fold the two side flaps and roll the rolls well starting from the cutting edge. You may be interested to read the pump