For the summer rolls
8 rice paper rolls
1 large carrot, peeled and grated coarsely
4” segment of cucumber, sliced and cut into thin matchsticks
1 handful of fresh mint leaves, larger ones torn
250g of firm tofu
3 tbsp of dark soy sauce
1 large spring onion, cut into 3” lengths and finely sliced lengthways
2 tangerine, peeled and segments opened
For the dipping sauce
5 tbsp of The Spice Tailor Peanut & Tamarind Chutni
1 1/2 tsp of dark soy sauce
1 1/2 tsp of lemon or lime juice
30g of creamed coconut
Heat a non-stick griddle pan. Cut the tofu into 3/4” deep, 1” wide rectangles. Pat well with several layers of kitchen roll to take out some of their moisture. Place the tofu on the griddle pan and cook until the underside has lovely brown bars on them. Turn and repeat with the other side.
Meanwhile, make the dipping sauce. Stir together all the ingredients, adjusting the consistency until it's creamy, but not thick. Taste and adjust, lemon juice or coconut to taste.
Once the tofu is done, place straight into the soy sauce (you're not seasoning with anything else so you can allow them to soak in a little).
Place your rice rolls, two at a time, in a deep plate of water until just soft. Place them flat on some kitchen roll to dry slightly and place on your work surface. Place six to seven cucumber shreds in a line in the centre of each, leaving a 1” border at the top and bottom. Follow with some spring onion and one teaspoon or so of carrot, then two to three mint leaves, one to two tangerine pieces and finally the tofu. Fold in the top and bottom and then one side and roll, keeping it tight, the whole thing so that it is like a spring roll. Cover with some damp kitchen roll as you finish the rest. Serve as they are or halved with the dipping sauce.