Vietnamese Rice Paper Rolls

Ingredients

Serves: 8 

 

  • 60g rice vermicelli or rice noodles
  • 8 rice paper wrappers
  • half block tofu, sliced into slivers
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh coriander leaves
  • 1 x cucumber, sliced into slivers
  • 1 x carrot, slived into slivers
  • 2 lettuce leaves, chopped
  • 1 tablespoon soy sauce

 

  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, finely chopped
  • 2 tablespoons caster sugar
  • 1/2 teaspoon garlic-chilli sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped roasted peanuts

Method

  1. Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.
  2. Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place some tofu slivers, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
  3. Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
  4. In a small bowl, mix the soy sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
  5. In another small bowl, mix the hoisin sauce and peanuts.
  6. Serve the rice paper rolls with the soy sauce and hoisin-peanut dipping sauces.