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Tofu and herb rice paper rolls

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.

Notes

We used a honey soy flavoured tofu but you can use plain tofu or a different flavour, if preferred. Dipping sauce (serves 6): Place ½ teaspoon crushed garlic, ½ teaspoon finely grated ginger and 1 tablespoon each lime juice, soy sauce and sweet chilli sauce in a small bowl and stir to combine. Serve with rice paper rolls.

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