Tofu and herb rice paper rolls
4
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Ingredients
Vermicelli rice noodles
20 g
Rice paper roll wrappers
2 individual
Fresh coriander
1 tsp, (2 sprigs)
Fresh mint
1 tbs, (8 leaves)
Marinated tofu
80 g, honey soy, cut into strips
Carrot(s)
2 tbs, grated, grated
Green shallot(s)
1 individual, finely sliced
Butter lettuce
10 g, (2 leaves)
Instructions
1
Cook vermicelli following packet instructions. Drain, refresh under cold running water then drain well.
2
Lay a clean, damp tea towel on a board. Fill a shallow bowl with warm water. Dip 1 rice paper wrapper in the warm water for about 10 seconds, or until pliable. Lay the wrapper flat on the damp tea towel. Layer half the quantities of coriander, mint, tofu, carrot, shallot, prepared vermicelli noodles and lettuce horizontally across the bottom half of the wrapper. Bring the bottom edge of the wrapper up and over the filling, then fold in sides and continue to roll up firmly to enclose filling. Repeat to make another roll. Cut rolls in half to serve.
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