This is a wonderful fresh dish that is perfect for warm summer nights. The rolls can be assembled about an hour before serving but not much more than that – they are just so much nicer when fresh.
I love serving the ingredients for the filling on a big plate along with a flat bowl of boiling water to soften the rice paper, and having the kettle handy to refill the bowl. Everyone digs in and makes their own fresh rolls. This cuts down preparation time considerably!
Rice Paper Rolls
Makes 16
100g vermicelli noodles
16 round rice paper wrappers
1 carrot, cut into fine sticks
½ red capsicum, cut into fine sticks
1 x 350g block fresh tofu, fried and cut into thick strips
1–2 cups bean shoots
generous handful of Vietnamese
mint leaves
satay sauce, (see here) for dipping
sweet chilli sauce, for dipping
shoyu or tamari, for dipping
Place the vermicelli noodles in a bowl and cover with boiling water. Let sit for 3–4 minutes, then drain.
Take a shallow dish that is large enough to hold a flat rice paper wrapper and fill it with boiling water. Let cool slightly, then submerge a rice paper wrapper in the water for about 5 seconds – this is enough to soften it. Remove carefully and lay on a plate or board. Place a little carrot, capsicum, tofu, bean shoots and mint down the middle of the wrapper. Fold the wrapper over the filling, then fold in the ends and roll up (see photos). Serve with satay sauce, sweet chilli sauce and shoyu or tamari for dipping.
Variations
- Alternative filling ingredients: finely sliced lettuce, avocado, chunks, fried tempeh slices.
- Instead of just Vietnamese mint, use a mixture of normal mint, coriander and Vietnamese mint.
