for 4 person

Asparagus

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

Summer rolls

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

Sauce

100 g	mayonnaise
2 tbsp	pistachio pesto
2 tbsp	lemon juice

How it's done

Asparagus

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.

Sauce

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

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