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Bite-Sized Recipe: Tofu Rice Paper Rolls with Nuoc Cham Dipping Sauce

Friday 30 August 2013

Bite-Sized Recipe: Tofu Rice Paper Rolls with Nuoc Cham Dipping Sauce

Did you know... Studies suggest that high intake of soy-based products prevents breast cancer, osteoporosis and cardiovascular diseases.

Tofu Rice Paper Rolls – Ingredients
  • 2 tbsp salt
  • large packet of firm tofu
  • 375g packet of 22cm round rice paper wrappers
  • 1 packet bean sprouts
  • 2 carrots
  • 2 small cucumbers
  • mixed salad leaves
  • 1 bunch fresh coriander
  • 1 bunch fresh mint
  • 1 tbsp olive oil
Tofu Rice Paper Rolls – Method
  1. Remove the tofu from the packet and drain any excess liquid. Cut in half lengthways and slice into rectangles. Place the tofu rectangles onto a plate and salt on both sides. Rest for 30 minutes while you prepare the other ingredients
  2. Julienne the carrots and cucumbers and place on a serving plate with the bean sprouts, mint, coriander and salad leaves.
  3. Heat a large saucepan over a medium heat and when hot add the olive oil. Pat the tofu rectangles dry and fry until golden and crispy. Place on a plate.
  4. Fill a large bowl with hot water and dunk one of the rice paper wrappers in the water for around 5 seconds or until pliable and place on a plate.
  5. Arrange the tofu, carrot, cucumber and bean sprouts in the centre of the rice paper and top with salad leaves, mint and coriander.
  6. Fold the ends of the rice paper in and roll tightly from left to right to finish your rolls.
  7. Repeat until you have used up all the fillings.
  8. Serve with the nuoc cham dipping sauce.
  9. Enjoy!
Nuoc Cham – Ingredients
  • 1/4 cup fish sauce
  • 1/4 cup rice wine vinegar
  • 2 tbsp caster sugar
  • 2 garlic cloves
  • 1 small red chilli
  • 2 tbsp lime juice
Nuoc Cham – Method
  1.  Finely dice the garlic cloves and red chilli.
  2. Place the fish sauce, rice wine vinegar and caster sugar in a small pot and heat until it just reaches boiling point. Take off the heat and allow to cool.
  3. Add the diced garlic, chilli and lime juice to the pot and stir.

Number of servings: 20 large rice paper rolls

Recipe courtesy of our favourite food blog YumboTumbo.com

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