The weather is warming up and at our house the love of Vietnamese rolls has been rekindled.
These little parcels of freshness tick all the boxes – healthy, low in fat, big on taste and perfect for people with special dietary needs.
We have been messing around with different fillings – take your pick – we are guided by what we have plenty of in the garden so this time round it’s mint, carrot and chives. We add some protein with some marinated tofu. Knock up a quick dipping sauce and you have a tasty lunch or quick dinner.
1 packet rice paper rounds
250g block firm tofu
2 tablespoons soy sauce
1 packet of rice vermicelli or rice stick noodles
Veges of your choice thinly sliced – carrot, capsicum, beans, snow peas, baby corn
Fresh mint, chives and/or coriander
1/2 cup hoisin sauce
1/2 tablespoon rice wine
1/8 cup peanut butter
1 clove garlic crushed
Chili to taste – optional
To make sauce mix all ingredients – you can add a little water if you want a thinner sauce.
To make rolls –
Cut tofu into 1cm x 2cm batons and quickly fry to crisp and brown. Add soy sauce and remove from heat. Place on plate to cool.
Boil some water. Place rice noodles in a bowl and pour water over. Leave to stand for a few minutes or as directed on packet. Drain and rinse in cold water.
Cut up all vegetables.
Get a roasting tray or flattish bowl and fill with warm water. Soak rice paper rolls for about 30 seconds till soft. Take out of water and place on clean, damp tea towel gently patting off most of the water. Place some herbs in centre of rice paper, add a tablespoon of rice noodles, vegetables and a piece of tufu. Roll over one side of rice paper roll, fold in both sides then continue rolling to form a firm parcel.
Place on a plate and serve with dipping sauce.
That is it ! So easy, so yummy, so good for you.
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