Fresh Vietnamese Spring Rolls

vegan-spring-rolls-2Delicious starter served fresh. The dipping sauce yummy!

Ingredients

(Serves 4)

  • Cooking oil ( 1 tbsp)
  • Tofu 300g
  • Vermicelli noodles 75g
  • Rice paper 8 sheets
  • Bean sprouts 50g
  • Large carrots 2, shredded
  • Iceberg lettuce 100g, sliced
  • Mint leaves 5, roughly torn
  • Sweet basil leaves 8, roughly torn

Dipping Sauce

  • White sugar 100g
  • Vinegar 100ml
  • Salt 1/2 tsp
  • Water 25ml
  • Hot chilli sauce 15ml
  • Crushed peanuts 1 tbsp

 

Method

Sauce: Mix the sugar, vinegar, salt and water in a saucepan and bring it to a boil and reduce until it begins to thicken. Allow it to cool. Serve in a small dipping bowl. finish it off with the hot chilli and crushed peanuts on top. Soak the noodles in hot water until soft.

Cook the bean sprouts in boiling water and stir fry the tofu in a wok with oil for 2-3 mins. Bring a large saucepan of water to a boil. Dip the rice paper one at a tip for 5 seconds and remove with tongs carefully. Place on a wet tea towel and flatten it so there are no folds.

Layer a little of all each of the ingredients in the centre of rice paper starting with noodles followed by carrots, bean sprouts, lettuce, mint and basil leaves. Finish with the tofu on top and fold it over.

 

To Serve

Serve with fresh mint and iceberg lettuce

 

 

 

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