• 100 ml rapeseed oil
• 2 fresh tofu blocks (800 g)
• approx. 15 g mint
• approx. 15 g coriander
• 1/2 iceberg lettuce
• 1 cucumber
• 400 g thin rice noodles
• 30-40 rice leaves

Step 1- The sauces

You can either make both sauces or just one of each. If you only want to make the BBQ peanut sauce, then make double the amount directly.

Lime Garlic Sauce

• Peel the 4 garlic cloves and press them into a bowl.
• Then squeeze the juice of 2 limes into the bowl as well.
• Add 70g of sugar and 120 ml of soy sauce, then add 130 ml of boiling water and mix well.
• You can then finely chop the chili pepper and add it as well. But be careful: The longer the chili pepper is in the sauce, the spicier it gets.

BBQ Peanut Sauce

• In a bowl, mix 5 tbsp hoisin sauce, 2 tbsp peanut butter, 1 tsp soy sauce with 70 ml hot water to make a smooth sauce.

Step 2- Preparations

• Remove the water from the tofu blocks, rinse them briefly and drain them. To do this, take a cutting board, place a kitchen towel on it, then place the tofu blocks on it, again a kitchen towel and a second cutting board. On the top cutting board, place an object weighing about 1 kg and let it drain for 20 minutes.
• Cut the tofu blocks in half cross-sectionally (so you have 2 flat tofu blocks) and fry them in a pot or wok with about 100 ml rapeseed oil on both sides until golden brown. Then drain on a kitchen towel and slice.
• Wash and finely slice the cucumber, mint, cilantro and iceberg lettuce. 
• Prepare the rice noodles according to package instructions and then rinse with cold water until completely cool.

Step 3- Roll

• Dip the rice paper in a bowl of warm water and place on a large plate.
• Then place a cucumber slice, some herbs, some lettuce, a tofu slice and some rice noodles on each. 
• Fold up the outsides first and then roll up as tightly as possible.
• It's especially fun when you roll the summer rolls together with friends at the table :

Have a nice meal, or as they would say in Vietnam - chúc ngon miệng!