"I love the freshness of the Vietnamese kitchen! I believe, no Asian kitchen is as fresh, raw and healthy as the Vietnamese! The best are the raw spring-rolls made with rice paper."
Cuộn rau đậu phụ Việt Nam – Vietnamese Tofu Vegetable Spring-rolls
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- Recipe Card
Prep time: 20mins
Cook time: 5mins
Serves or Makes: 15
Recipe Card
ingredients
- 15 Rice Spring-roll sheets
- 2 Carrots
- 1 Cucumber
- 1 red Capsicum
- 100 g Rice Vermicelli Noodles
- 250 g firm Tofu
- 4 tbsp Sesame Oil
- 3 tbsp Cornstarch
- 2 tbsp Soy Sauce
- 2 tbsp Peanut Butter
- 2 tbsp Water
- 1 bunch Mint Leaves
Method
Step 1
Soak the rice vermicelli for 10 minutes in hot water. You can leave them in the water until use, but they need to be drained well. Julienne all the vegetables.
Step 2
Put the tofu onto a double layer of kitchen paper, put a double layer of kitchen paper on top and weigh it down. This will remove all liquid. Then cut into longish pieces. Turn them over in the cornstarch. Heat the sesame oil and fry the tofu in it. Set aside.
Step 3
Mix the peanut butter with the soy sauce and add a little water until you have a thick paste. Marinate the tofu in it. Then fry the tofu in the same pan as before. Set aside
Step 4
For the spring rolls pour cold water into a bowl. Put the rice paper in, one at the time. Usually just use one, when it is soft, take it out onto a kitchen towel and add the next one to the bowl.
Step 5
Put some rice noodles onto the lower part of the disk, add the vegetables and tofu and some mint leaves, fold the sides in and roll it up.
Step 6
Cut the finished spring rolls into two and serve them with sweet chili sauce or soy sauce.