<h1 class="pgc-h-arrow-right" > sesame tofu mango roll</h1>
These summer rolls feature tofu, crispy sesame peel, carrots, red peppers, chayote, mangoes (with a hint of sweetness) and plenty of fresh herbs!
If you have some experience in making, preparing the roll is very easy and fast. First of all, prepare raw vegetables and sesame tofu, because you have everything ready before making the bread rolls.
Cut the carrots, mangoes, red bell peppers and chayote into matchsticks. If you've never tried chayote, it's a green vegetable that's super crunchy, fresh, and has a subtle cucumber flavor. If you don't have chayote on hand, you can use it instead of cucumber.
For mangoes, it is recommended to use less ripe mangoes, otherwise you will have trouble when sliced.
Next, make tofu. It is first dipped in a cornstarch paste and then glued to sesame seeds. Once this is done, each side is fried until golden brown. The tofu is super crispy and the sesame peel adds crunchiness and a delicious nutty flavor.
Speaking of spices, go with Thai basil and mint.
The rolls were only stuffed with vegetables and tofu, and I didn't add any noodles here to lighten their weight. You can use it whenever you want, this recipe is versatile!
For dips, we mix the chili sauce with some soy sauce, lime juice, maple syrup, and a few tablespoons of water to make it thin.
If you're looking for light, fresh and healthy appetizers, these sesame tofu mango rolls are crispy, sweet and salty, and full of flavor! Plus, they're low in calories and rich in protein!
Fresh and healthy sesame tofu mango rolls filled with sesame peel tofu, mango, chayote, and served with spicy dips!
<h1 class="pgc-h-arrow-right" > ingredient</h1>
1/2 of mango
1 large carrot
1/2 chayote (or cucumber)
1/2 red bell pepper
4 ounces (110 g) of hard tofu
3 tablespoons cornstarch
3 tbsp water
1/3 cup sesame seeds (I used a black and white mixture)
6 sheets of rice paper wrapping paper
1/4 cup each: fresh mint, basil and parsley
<h1 class="pgc-h-arrow-right" > hot sauce</h1>
1/4 tsp. samba sauce
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp maple syrup
2 – 3 tablespoons of water
<h1 class="pgc-h-arrow-right" > production instructions</h1>
Prepare vegetables: Cut the mango, carrot, chayote and red bell pepper into thin strips.
Cut the tofu into matches and set aside. In a small bowl, stir the cornstarch with water. In another bowl, add the sesame seeds.
Each piece of tofu is dipped in a cornstarch paste, then the tofu is dipped in sesame seeds and transferred to a plate. Repeat the remaining tofu.
Heat about 1/4 cup oil in a saucepan. After heating, fry the tofu on both sides until golden brown for about 5 minutes. After the tofu is golden in color, remove it from the oil and drain the kitchen paper towel to remove excess oil.
To make a roll: Pour warm water into a large mixing bowl or deep dish. Immerse one piece of rice paper wrapping paper in warm water for about 5 seconds. Remove it from the water and place it on a flat surface.
Place 2 to 3 basil leaves, some coriander and some mint leaves towards the bottom edge of the wrapper. Add a few sprigs of mango, carrot, chayote and red bell pepper. Top with a stick of fried tofu.
Wrap Roll: Place the bottom edge of the wrapped skin on the filling. Then fold up the edges and continue to roll tightly. Transfer the paper roll to the plate and repeat the above steps with the remaining wrapping skin and filler paper.
Prepare the dipping sauce: Mix all the ingredients in a small bowl and stir until mixed. Taste and adjust the spicy and savory flavors according to your preference.
Eat sesame tofu mango rolls now! These rolls will be stored in the refrigerator for up to 6 hours, but it is best to eat them fresh.
< h1 class="pgc-h-arrow-right" > note</h1>
If you want more flavor, you can pickle carrots. To do this, mix 3 tablespoons of white rice vinegar and 3 tablespoons of water in a small bowl. Add one teaspoon maple syrup, 1/8 teaspoon salt. Add the carrots and marinate them for at least 2 hours, or marinate in the refrigerator for 48 hours.
<h1 class="pgc-h-arrow-right" > nutrition</h1>
Serving Size: 1 summer roll
Calories: 104
Sugar: 3.5 g
Fat 3.8 g
Carbohydrates 15 g
Fiber: 2 g
Protein 3.7g
For vegans, remove garlic, onions, parsley, and related powder products, and if necessary, use fresh celery, oregano, basil, and mint leaves instead.