INGREDIENTS
- Marinated tuna
- Tuna steak
- Sesame oil
- Soy sauce
- Ginger
- Chili flakes
- Glazed tofu
- Firm tofu
- Sesame oil
- Sesame seeds
- Soy sauce
- Sugar
- Ginger
- Chilli flakes
- Rice paper
- Angel hair noodles
- Carrot
- Cucumber
- Red bell pepper
- Mint
- Avocado
- Sesame dip
- Mayonaise,
- Sesame oil
- Chili flakes
- Soy sauce
- Lime
- Sesame seeds
- Fish sauce dip
- Fish sauce
- Lime juice
- Sugar
- Water
- Chilli flakes
- Grated ginger
RECIPE
- Marinate the tuna for 30 min in a soy sauce and sesame oil mixture. Add chilli flakes and grated ginger
- Pat the tofu dry and cut it in thin strips (about 1 cm wide). Cook the strips in a hot pan until lightly browned on both sides. Lower the heat and add soy sauce, sesame oil, grated ginger, chilli flakes and a bit of sugar. Let this simmer for about 5 minutes
- Cook the tuna in a hot pan until both sides are cooked (leave it raw in the middle). Remove from the pan and cut into thin strips
- Cut all the vegetables and cook the angel hair noodles
- Make the dipping sauces, mix all the given ingredients according to taste
- Start rolling! Lightly soak your rice paper in cold water and place it on a flat surface. Add whatever you want to your spring rolls