Prepare the Umami Flip Bowl in a pan. Peel the mango und avocado. Slice the red cabbage and cucumber. Wash the coriander and pick the leaves off the stems. Slice the tofu or tempeh into strips. Add 1 TB of oil to a pan and fry the tofu or tempeh. and fry in a pan with 1 EL oil of your choice. Douse with 1 TB of soy sauce at the end. Distribute the prepared ingredients in separate bowls.

For the peanut sauce, peel and finely chop the ginger. Empty the peanut butter into a bowl and add enough hot water until it has a nice creamy-liquid consistency. Add the ginger and soy sauce and mix well. Add lime juice to taste. 

Add the rice paper to hot water for 10 seconds. Then transfer to a plate. Add all the ingredients and the Asian Twist bowl to fill the roll. Carefully fold the rice paper sheet in from the bottom and then roll up from one side. Enjoy them fresh!