Tofu & Herb Rice-Paper Rolls

Name: Tofu & Herb Rice-Paper Rolls
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g Firm tofu; 8 sheets Rice paper wrappers; 50 g Rice vermicelli; 80 g Carrot; 100 g Cucumber; 40 g Lettuce; 8 g Fresh mint; 1 tbsp Neutral cooking oil; 2 tbsp Soy sauce; 1 whole Lime; 2 tsp Sugar; 1 clove Garlic; 2 tbsp Water

Soft rice-paper rolls with browned tofu, cool vegetables and mint, served with a sharp soy-lime dip.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Firm tofu200 g
Rice paper wrappers8 sheets
Rice vermicelli50 g
Carrot80 g
Cucumber100 g
Lettuce40 g
Fresh mint8 g
Neutral cooking oil1 tbsp
Soy sauce2 tbsp
Lime1 whole
Sugar2 tsp
Garlic1 clove
Water2 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat in standard soy sauce. Check wrapper and noodle labels.

Method

Prepare the fillings

Pat the tofu dry and cut into eight long strips. Wash the vegetables and herbs. Cut carrot and cucumber into fine matchsticks, tear the lettuce into eight pieces and pick the mint leaves. Cook the vermicelli according to its package, rinse under cold running water and drain very thoroughly.

Brown the tofu

Warm the oil in a nonstick frying pan over medium-high heat. Cook the tofu for 8–10 minutes, turning gently, until golden on two broad sides. Transfer to a plate and let cool for 5 minutes while you arrange the fillings.

Mix the dip

Juice the lime. Stir 2 tbsp of its juice with the soy sauce, sugar and 2 tbsp water until dissolved. Finely mince the garlic and stir it in. Keep any extra lime juice for another use.

Roll without overfilling

Fill a wide shallow dish with room-temperature water. Briefly wet one rice-paper sheet following its package directions, then lay it on a clean damp board; it will continue softening. Place one lettuce piece, one tofu strip and one-eighth of each remaining filling across the lower third. Fold the sides in and roll snugly without stretching. Repeat to make eight rolls, keeping them apart on a lightly damp plate.

Serve fresh

Serve two rolls per person with the dip. If not serving straight away, cover and refrigerate promptly; eat the same day for the best texture. Do not leave the cooked noodles or assembled rolls at room temperature for more than 2 hours.

Arrange all the fillings before wetting the wrappers. Over-soaked rice paper tears easily.

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