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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
- 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
- Julienne the carrots and cucumbers and place on a serving plate with the bean sprouts, mint, coriander and salad leaves.
- 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.
- 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.
- Arrange the tofu, carrot, cucumber and bean sprouts in the centre of the rice paper and top with salad leaves, mint and coriander.
- Fold the ends of the rice paper in and roll tightly from left to right to finish your rolls.
- Repeat until you have used up all the fillings.
- Serve with the nuoc cham dipping sauce.
- Enjoy!
- 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
- Finely dice the garlic cloves and red chilli.
- 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.
- 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
