Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pickles
Lemongrass sauce
Tofu
To fill the rolls
How it's done
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Pickles
In a bowl, mix the radish with all of the other ingredients up to and including the salt, cover and set aside until ready to serve.
Lemongrass sauce
Mix the lemongrass, shallot, garlic and chilli, then finely chop everything together again using a large knife until the ingredients are almost paste-like. Heat the oil in a small pan. Add the lemongrass mixture, cook briefly. Add the fish sauce and sugar, simmer for approx. 2 mins. Remove the pan from the heat, stir in the lemon juice.
Tofu
Heat the oil in a wide non-stick frying pan. Reduce the heat, fry the tofu for approx. 3 mins. on each side until golden brown, add the soy sauce, mix together. Mix in half of the lemongrass sauce, keep warm.
To fill the rolls
Slice the rolls lengthwise but do not cut all the way through. Spread one cut side with mayonnaise and the other with the lemongrass sauce. Spread the tofu evenly inside the rolls. Top with the pickles, cucumber slices, chilli and fried onions, garnish with the coriander.
How-tos
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