Defrost the shrimp. In the meantime cut the tofu into thin strips. Heat 3 tbsp. agave syrup in a pan. Add half of the tofu strips and turn in it. Add 2-3 tbsp. soy sauce and continue to fry for about 1 minute, turning.
Remove the tofu and let it cool down. Fry the remaining tofu with 3 tbsp agave syrup and 2-3 tbsp soy sauce in the same way.
Peel the radish. Clean and wash the zucchini. Grate both roughly. Peel the mango, cut the flesh off the stone and dice finely.
Peel and finely chop the garlic. Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Wash the orange hot, dab dry and finely grate approx. 1⁄3 of the peel. Squeeze the orange.
Mix 7 tablespoons orange juice, orange zest, lemon juice, 1 tablespoon agave syrup, garlic, chilli and 2 tablespoons soy sauce. Whip sesame oil and sunflower oil underneath.
Wash basil and shake dry, pluck off leaves. Rinse defrosted shrimps briefly under cold water and pat dry. Mix shrimps, radish, zucchini, mango and orange marinade.
Wash and halve the lettuce leaves and remove thick veins. Moisten rice paper individually with water until they are flexible. Place 2 basil leaves, 1 lettuce leaf, some vegetable salad and tofu on each paper.
Lower end, then fold the sides over, roll up. Prepare the remaining rolls in the same way. Add sweet and sour Asian sauce.