BBQ tofu and mango cold rolls

This last week has been hot. The cool change has now hit but it the temperatures were really up there for a while. It was really hot last Friday and I decided to go to the central markets and stock up on Asian inspired food for the week. Something I love about Australia is the multicultural food. I love walking around the markets and going to the Chinese supermarket, the Middle Eastern grocer and so many more. This week I was craving cold dinners which were quick to make, the logical conclusion? cold rolls! 
Every summer we go through a cold roll phase. They are delicious and so easy and you can take them in so many (non traditional) directions. This week I bought a big mango, some raw peanuts and tofu to put in along with the rice noodles and herbs. And they were delicious. Give them a try, even if you don't normally like cold rolls, there is nothing like freshly made cold rolls on a hot night. Perfect. 

What you will need (serves 2 very hungry people or 4 as a starter)
rice paper sheets
rice vermicelli noodles

1 mango sliced
1 avocado sliced
2 spring onions diced finely
1 cucumber sliced into fine sticks
250 grams of tofu 
handful of bean sprouts
handful of coriander
sesame seeds  (black or white)
2 tsp shoyu (or good quality soya sauce)

Dipping sauce
3 tbsp finely crushed raw peanuts (not salted)
1 tsp shoyu
juice of 1 lime
pinch of sea salt
1/2 birds eye chilli seeds removed and diced.
1 tsp coconut sugar (or palm sugar)

Slice all the vegetables and fruit as finely as possible and set aside. Slice the tofu into thin strips and coat with the shoyu. 
Make the dipping sauce by crushing the peanuts (in a blender or a mortar and pestle) and then adding all the other ingredients and setting to one side to infuse together. 
Heat a BBQ or a frying pan and cook the tofu over a high heat until crispy on the outside. remove from the heat and spring with sesame seeds. 
Cook the noodles as per the packet instructions. 
When all the elements are ready get a shallow bowl of warm water and dip the rice paper in until it softens. Fill with a small amount of each of the ingredients and roll up (see here for instructions if unsure). Dip in the dipping sauce and enjoy. Perfect.