Vietnamese Spring Rolls
(from The Cookbook Tour - Flip Grater)
Finely slice Firmstyle Bean Supreme Tofu or Marinated Ginger & Honey Tofu into thin strips, sauté with soy sauce, sesame seeds and a little sesame oil and put aside. Dice pumpkin into 1cm cubes and put in roasting dish. Add finely chopped red chilli, salt and pepper and dress with grapeseed oil or sunflower oil. Roast at 180C for 15-20mins. Soak rice papers in cold water for a few minutes then assemble by laying the rice paper flat and filling each one with a strip of tofu, some diced pumpkin mix, 1-2 mint leaves, a little fresh coriander, some finely sliced soft lettuce such as iceberg or buttercrunch, 1 slice of capsicum and 1 slice of carrrot. Fold like a tiny burrito. The secret of a good rice paper roll is the combination of fresh mint and coriander. You can also add fresh basil. Resist the urge to over-fill your roll as you don’t want your finger-food falling to pieces – they should be small, crunchy parcels. Serve with a dipping sauce of soy sauce mixed with sweet chilli sauce.
Ingredients
1 pack Bean Supreme Tofu 1 tsp sesame seeds
Sesame oil for frying Half a small pumpkin
1 tsp fresh chilli salt and pepper
Dash grapeseed or sunflower oil Bunch Mint leaves
2 tsp fresh coriander Lettuce
1 carrot, julienned 1 red pepper, julienned
Rice paper wrappers