Rated 5 out of 5 based on 3 votes
- 1 x block firm tofu sliced into 1cm square strips
- 2 Tbls lemongrass chopped finely (white part only)
- 1 Tbls light soy sauce
- 1 tspn `ginger powder
- 1 tspn garlic powder
- 2 tspn peanut oil
- 1 x packet rice vermicelli noodles
- 1 bunch fresh mint
- 1 bunch fresh corriander
- 2 x carrots julienned
- 1 x red capsicum julienned
- 1 bunch spinach leaves
- 1 clove garlic sliced thinly
- 1 x red chilli deseeded and sliced
- 2 tspn caster sugar
- 2 Tbls lime juice freshly squeezed
- 1/4 cup rice vinegar
- 1/4 cup fish sauce
- 1/4 cup water
Moisten a clean tea towel with water and lay it flat. This is where you are going to make your rolls.
Cook the rice vermicelli noodles. Bring some water to the boil and place the noodles in it for 2 minutes. Strain, and rinse off the starch.
Prepare the tofu. Coat the tofu in the lemon-grass. Place the oil into a non stick fry pan on medium heat. Test if the oil is ready by flicking a little water and seeing if it sizzles. Add the tofu and try to brown on all sides, giving it time to sit and sizzle (About 5 minutes). Sprinkle the garlic and ginger powder and shake the fry pan so the tofu gets evenly coated in the spices. Continue to fry for 1 more minute. Sprinkle half the soy sauce over the tofu and shake the fry pan again. Repeat with the remaining soy. Give the tofu another minute for the flavours to infuse. Your tofu should be crispy on the outside.
Fill a large shallow bowl with warm water. Dip one wrapper into the water for a couple of seconds to soften, then place on the tea towel.
Place the ingredients in the following order: 4 mint leaves, 4 coriander leaves, 1 strip tofu, carrot, capsicum, vermicelli noodles. Roll forward, then fold in sides, then roll forward again to close. Repeat for remaining rolls. Plate up and garnish with chopped peanuts and freshly cut chilli.
To make the sauce, mix last 7 ingredients together in a bowl.
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Very delicous Alyssa
Thank you Angela! Glad you liked it
Will be making these yum!