The tofu spring rolls

00574 SPRING ROLLS to 4 PERSONS INGREDIENTS TOFU 360 g of spicy tofu, 8 tablespoons soy sauce, 1 garlic clove, 1/2 lemon, cucumber, 100 g 50 g of corn seeds, 100 g bean sprouts, 100 g of grated carrots, 2 tablespoons minced cilantro, 2 tablespoons of peanut oil, 8 lettuce leaves4, rice cakes, salt, pepper.

For the sauce: 5 mint leaves, 1 tablespoon of salted peanuts, soy sauce.

Cut the tofu into small pieces.

Place them in a bowl with the soy sauce and the garlic, stir, cover and let marinate for 30 minutes to cool.

Peel and cut the cucumbers, drain corn and squeeze the lemon half.

Rinse the soybeans, Brown it for 1 minute in boiling salted water, drain and mix with carrots, corn, cilantro, oil, lemon juice, salt and pepper.

Rinse, dry and cut the lettuce leaves, drain the tofu pieces and keep aside the marinade.

Place the cakes on the work surface, moisten and spread half of the tofu pieces in the middle of each of them.

Cover with the vegetables, then with the remaining tofu pieces, fold the ends, roll them up and stow 'em.

Keep them aside to cool.

Prepare the sauce now: chop the Mint, break the peanuts and stir all the marinade.

Add soy sauce, if necessary.

Serve the rolls on a serving dish with the sauce.