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
- First of all pop the vermicelli rice noodles in a bowl with boiling water to soften
- Heat the toasted sesame oil in a non-stick frying pan and add the tofu
- Splash a few drops of soy sauce over the tofu and fry for a few moments each side until it turns a golden brown
- 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
- Place the water-softened wrapper on a plate and fill with ingredients
- Fold opposite ends in and then roll up, lengthways, as tightly as you can – this does require some practise!
- Serve with a small bowl of hoisin dipping sauce