These rice paper rolls are fresh and healthy. They’re a fun meal to share with a group as everyone can create their own. Don’t let your imagination limit you with choice of fillings!
The ingredients below are enough to make 10 rolls or more.
250g Firm tofu cut into approx. 10cm strips
10 Rice paper roll sheets
100g Vermicelli rice noodles
1 Tbsp sesame seed oil
½ Red capsicum
3 Green shallots
2 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp honey
1 clove finely chopped garlic
1cm cube of ginger finely diced
1 Tbsp Sriracha (omit if you don’t like spice)
Combine all tofu marinade ingredients into glass container or bowl. Mix to combine. Add tofu, gently stir to cover in marinade. Leave to marinate for 2hrs or overnight. You may want to turn the tofu at one point to evenly distribute the marinade.
Cook vermicelli noodles according to packet instructions. Run under cold water to cool. Let drain. Place noodles in a bowl. Pour sesame oil over noodles to coat. Cut noodles with kitchen scissors (this makes them easier to handle).
Cut carrot, cucumber, red capsicum and shallots into long thin strips approx. 10cm long. Place on a serving platter with bean sprouts and coriander.
Heat frying pan. Lightly pan-fry tofu on each side. Once cooked, place tofu on a plate.
Put all ingredients into the centre of the table, along with a bowl filled with boiling water (the bowl should be large enough to fit the rice paper rolls in).
Place rice paper roll sheets one at a time into boiling water, submerging using tongs. Let sit in water till transparent (not too long or they will tear when trying to roll). Place rice paper sheet on plate. Carefully lay it out flat on plate.
Place a smear of Hoisin sauce in the middle of the paper. Place some rice noodles, a piece or 2 of tofu, carrot, cucumber, capsicum, shallots, coriander and bean sprouts (remember not to over-fill as you have to be able to roll it up).
Fold bottom of rice paper over filling, fold in both edges then roll.
It’s not always neat when you first try but it’s delicious and fun.