Asparagus summer rolls

Asparagus summer rolls

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 472 kcal
, Fat: 35 g
, Carbohydrate: 23 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500g thin green asparagus
1tbsp oil for frying
¼tsp salt
200g smoked tofu, cut into sticks

Summer rolls

12 rice paper (approx. 22 cm in diameter)
½ cucumber, cut into sticks
100g baby lettuce, torn
½bunch peppermint, leaves torn off
½bunch coriander, leaves torn off


100g mayonnaise
2tbsp pistachio pesto
2tbsp lemon juice
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How it's done


Break off the lower third of the asparagus, cut the asparagus into pieces approx. 6 cm long. Heat a dash of oil in a non-stick frying pan. Fry the asparagus for approx. 5 mins., stirring occasionally, season with salt, remove. Fry the tofu in the same pan for approx. 5 mins, remove.

Summer rolls

Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth. Place a small amount of asparagus, tofu, cucumber and lettuce in the centre of the rice paper, sprinkle the herbs on top. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer roll on a platter, cover with a damp tea towel. Repeat the process and make 11 more rolls with the remaining rice sheets and ingredients.


Combine the mayonnaise, pesto and lemon juice, serve with the summer rolls.

Good to know
Note: Pistachio pesto is available in larger Coop supermarkets. Alternatively, you can use basil pesto.

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