These are just the best summer lunch (for those of us who are starting to
get the hot weather now). The ingredients don't sound so riveting, but the
combination is very good, especially with the dipping sauce!
They aren't fried, and don't have any added fat unless you add nuts to
them. I don't think there is any fat in the wrappers, the packet just says
rice flour, salt and water.
Vietnamese Spring Rolls (Cold Rolls)
75g dried rice vermicelli (I think any cellophane type noodles are fine, I
used bean thread noodles)
200g firm tofu
1 packet rice paper wrappers
1/2 small Lebanese cucumber, cut into thin strips
1/2 carrot, cut into thin strips
bean sprouts
fresh mint
fresh coriander
(And the original recipe had cashews, but you can leave them out)
Cover the noodles with boiling water, leave for 10 minutes then drain well.
Pat the tofu dry, cut into four slices, and cook briefly on each side in a
non stick pan, to brown. Cut each slice into four sticks.
Fill a bowl with warm water, dip a rice paper wrapper into the water for
about 15 seconds or until pliable.
Place the wrapper on a work surface, top with some vermicelli, a stick of
tofu, sprouts, carrot, cucumber and herbs.
Roll tightly, folding in the sides. Cover with a damp cloth while you roll
the rest.
Serve with a dipping sauce made from 3 tablespoons Hoisin sauce, 2
tablespoons ketchap manis (indonesion sweet soy sauce) and 1 tablespoon
lime juice.
These rolls are pretty forgiving - you could put in any veges you have -
red capsicum (pepper) would be good, maybe mushrooms, any herbs you like...
nuts if you eat them.
This recipe (with a few modifications from me) is from the Family Circle
Delicious Vegetarian Food cookbook.
Enjoy!
Annabel in South Australia