Vietnamese spring rolls with broccoli

For the dip, mix the peanut butter with the soy sauce, maple syrup, hot chilli paste and lime juice in a bowl. Stir approx. 2 tbsp water into the mixture until smooth and season to taste with a little salt.

Divide the broccoli into florets, wash and blanch. To do this, boil the broccoli for about 3 minutes and then briefly pour into a bowl of ice-cold water (with ice cubes as an option). Drain the broccoli and set aside. Then peel the carrots and mango and cut both into thin strips. Halve the red peppers, remove the core and also cut into thin strips. Finely slice the red cabbage. Cut the smoked tofu into strips, fry in a pan with sesame oil for about 5 minutes until golden brown and set aside.

Fill a deep plate or pan with warm water and dip a sheet of rice paper in the water for a few seconds. Then place the rice paper on a plate and cover the bottom third with the ingredients, leaving space on all sides. Now fold in the sides and roll up the spring rolls from bottom to top. Continue with the remaining rice paper sheets. Serve the spring rolls with the peanut dip.

Chúc ngon miệng! (Bon appetit!)