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Ingredients
Asian salad and dressing
- 1 garlic clove
- 1 tsp caster sugar
- 20 g fish sauce
- ½ fresh long red chilli, trimmed and cut into halves
- 1 lime, juice only
- 6 sprigs fresh coriander, leaves only
- 1 - 2 Lebanese cucumbers, deseeded and cut into pieces (3 cm), to taste
Rice paper rolls
- 2 spring onions/shallots, trimmed and cut into pieces
- ½ fresh long red chilli, trimmed and cut into halves
- 3 cm piece fresh ginger, peeled
- ¼ tsp ground turmeric
- 1 ½ tsp garam masala
- 1 bunch green asparagus, trimmed and cut into pieces (2 cm)
- 350 g firm tofu, cut into pieces (1 cm)
- 2 eggs
- 8 spring roll rice paper wrappers
- 80 g panko breadcrumbs, for coating
- peanut oil (approx. 150 g), for shallow frying
- 40 g roasted salted cashew nuts, roughly chopped to serve
- 1 lime, cut into wedges to serve
- Nutrition
- per 1 portion
- Calories
- 1844.2 kJ / 439.1 kcal
- Protein
- 21.1 g
- Carbohydrates
- 28.3 g
- Fat
- 25.2 g
- Saturated fat
- 4.4 g
- Fiber
- 8.3 g
- Sodium
- 844.3 mg
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