Asparagus summer rolls

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 472 Kcal, 15g Protein, 23g Carbohydrates, 35g Fat


  • Asparagus
  • 500 g thin green asparagus
  • 1 tbsp oil for frying
  • 0.25 tsp salt
  • 200 g smoked tofu, cut into sticks
  • Summer rolls
  • 0.5 cucumber, cut into sticks
  • 12 rice paper (approx. 22 cm in diameter)
  • 0.5 bunch peppermint, leaves torn off
  • 100 g baby lettuce, torn
  • 0.5 bunch coriander, leaves torn off
  • Sauce
  • 100 g mayonnaise
  • 2 tbsp pistachio pesto
  • 2 tbsp lemon juice

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  • Asparagus

    Break off the lower third of the asparagus, cut the asparagus into pieces approx. 6 cm long. Heat a dash of oil in a non-stick frying pan. Fry the asparagus for approx. 5 mins., stirring occasionally, season with salt, remove. Fry the tofu in the same pan for approx. 5 mins, remove.
  • Summer rolls

    Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth. Place a small amount of asparagus, tofu, cucumber and lettuce in the centre of the rice paper, sprinkle the herbs on top. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer roll on a platter, cover with a damp tea towel. Repeat the process and make 11 more rolls with the remaining rice sheets and ingredients.
  • Sauce

    Combine the mayonnaise, pesto and lemon juice, serve with the summer rolls.
  • Note:

    Pistachio pesto is available in larger Coop supermarkets. Alternatively, you can use basil pesto.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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