Rice Paper Spring Rolls
1. To cook tofu – remove tofu from the marinade and set marinade aside. Cut block of tofu into 1/2cm slices.
2. Add sunflower oil to a non-stick fry pan and heat over a med to high heat. Add sliced tofu and brown on both sides.
3. Add marinade and continue cooking until the sauce reduces down and coats the tofu in a sticky glaze. Set aside to cool.
4. In a medium size bowl add vermicelli noodles and cover with boiling water. Leave to soak for 5-10 minutes until soft and pliable. Drain and rinse with cold water. Drain once more.
5. In a medium size bowl toss together the spring onion, carrot and cucumber.
6. Pick leaves off the coriander and mint sprigs and set aside.
7. To make the dipping sauce, mix all ingredients together in a bowl. Set aside.
8. To assemble, soak a sheet of rice paper in a bowl of warm water for 30 seconds until starting to soften. Lay out evenly on a flat surface and place a slice of tofu 1/3 of the way into the circle of paper. Top with a small amount of noodles, followed by the carrot/cucumber mix. Top with 2-3 coriander and mint leaves. Fold bottom edge of rice paper tightly over the tofu/salad mix. Fold left and right sides of rice paper over to make an envelope then roll up into a cigar shape. Place on a dish and serve with Sweet Chilli and Lime Dipping sauce.
Ingredients
10-12 Rice Paper Roll Wrappers
50g dried vermicelli noodles
3 spring onions – finely sliced
2 carrots, peeled and finely julienne sliced
1/2 telegraph cucumber, finely julienne sliced
Large handful of fresh coriander
Large handful of fresh mint leaves
1 packet Bean Supreme Hoisin & Sesame Marinated Tofu
1 Tbsp sunflower oil (for frying)
Sweet Chilli and Lime Dipping Sauce:
Juice and zest of 2 limes
150ml Sweet Chilli sauce
1/2 Tbsp soy sauce