Vietnamese Rice Paper Rolls
(makes 12 rolls - serves 4)
350gm firm tofu, cut into thin batons
⅓ Cup soy sauce
300g packet rice vermicelli
12 rice paper wrappers
small handful salad leaves
1 red capsicum, thinly sliced
1 cucumber, thinly sliced
1 large carrot, thinly sliced
1 bunch mint, leaves stripped
1 bunch Vietnamese mint or Thai basil, leaves removed from stems
1 bunch coriander sprigs, leaves removed from stems
For the dipping sauce:
⅓ cup soy sauce
1 tbsp rice wine vinegar
2 cloves garlic, minced
1 chilli, minced
1 tbsp maple syrup
juice ½ lemon
1 tsp of fresh ginger, grated
1 tbsp coriander, chopped
Place the tofu and soy sauce into a bowl to marinate.
Pour boiling water over the rice noodles and leave for 8 minutes.
Pour the excess soy sauce from the marinated tofu into the drained noodles and mix thoroughly.
Soak 1 rice paper sheet in warm water for 15 seconds, then place it onto a moist board ready to add the other ingredients. Add a few salad leaves, some rice noodles, cucumber, carrot, capsicum, tofu, and some herbs.
Gently roll the rice paper over the mixture. Fold in both sides and continue to roll.
Repeat with other rice paper sheets.
Mix all of the dipping sauce ingredients in a bowl and serve with the rolls.
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