Vietnamese summer rolls with tofu

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First of all I feel I need to apologise to anyone reading this from Vietnam – I realise that in comparison to the little works of art that appear on the table in Vietnam and Vietnamese restaurants around the world these are a little slap-dash to say the least!  BUT they do taste amazing plus they’re really healthy and quick to prepare.  

They make a great starter at a dinner party  – you can just stick all the ingredients on the table and let everyone assemble their own – nothing like getting your guests to do the hard work!  Personally, I think these make a great TV dinner.

(Serves 4 as a starter or 2 as a light meal)

  • 8 vietnamese rice paper wrappers/spring roll wrappers – You can buy these from Asian supermarkets, health food shops and some regular supermarkets
  • 2 organic carrots – sliced into thin batons
  • Half an organic cucumber  – sliced into thin batons
  • 3 organic spring onions – sliced lengthways 
  • Small pack of organic marinated firm tofu – thinly sliced
  • Handful of fresh mint
  • 1 portion of vermicelli rice noodles
  • Drizzle of toasted sesame oil
  • Splash of soy sauce – I use a low-sodium one
  • Hoisin sauce for dipping
  1. First of all pop the vermicelli rice noodles in a bowl with boiling water to soften
  2. Heat the toasted sesame oil in a non-stick frying pan and add the tofu
  3. Splash a few drops of soy sauce over the tofu and fry for a few moments each side until it turns a golden brown
  4. Pour some boiling water into a large, flat-bottomed plate – this is to soften the rice paper wrappers – they just need a couple of seconds immersed in the water
  5. Place the water-softened wrapper on a plate and fill with ingredients
  6. Fold opposite ends in and then roll up, lengthways, as tightly as you can – this does require some practise!
  7. Serve with a small bowl of hoisin dipping sauce

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