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