Ingredients

For 12 persons
100 g glass noodles
12 rice sheets
80 g orange lentil sprouts
50 g salted peanuts
50 g baby spinach
200 g tofu, in strips
1/2 cucumber, halved and sliced
1/2 red pepper, in strips
1/2 yellow pepper, in strips
100 g carrot, julienne
100 g mango, diced
1 handful of fresh mint, leaves only

For the peanut sauce

5 tbsp 100% peanut butter
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sambal
100 ml coconut milk

Preparation

1. Heat all the ingredients for the peanut sauce in a pan. Add more soy sauce, hoisin sauce, sambal or coconut milk to taste. Leave to cool.

1. Prepare a shallow dish or pan with warm water. The rice sheets should fit right into this. Prepare the glass noodles according to the instructions on the packet. Get the rest of the ingredients ready.
2. Dip a rice sheet in hot water for 10 seconds and place on a clean board. Top in the centre with some orange lentil sprouts, peanuts, baby spinach, strips of tofu, cucumber, pepper, carrot, mango and fresh mint. Fold the sides towards the centre and then roll up the summer roll tightly. Repeat with the rest of the rice sheets and ingredients.

Serve the summer rolls with the peanut sauce.