If you've never made rice paper rolls, these fresh, wholesome beauties can look a little daunting for the novice home chef. But they are truly one of the easiest dishes to assemble -- dig in and thank us later!
You will need
- 1/4 cup soy sauce (use tamari for gluten-free)
- 1 tablespoon maple syrup
- 3 cloves garlic, crushed
- 1 tablespoon lemongrass, chopped finely (optional)
- 600g firm tofu (around 1 large packet), sliced thinly
- 2 tablespoons sesame oil (or sub water)
- 400g brown or white vermicelli noodles
- 20 rice paper wrappers
- 1 cucumber, sliced into batons
- 1 carrot, peeled and sliced into batons
- 1 cup red cabbage, sliced thinly
- 1 cup lettuce, chopped roughly
- 1/4 cup peanut butter, smooth or crunchy
- 2 tablespoons soy sauce, tamari, or coconut aminos
- 2 tablespoons maple syrup
- 2 tablespoons water
20 mins to prep
5 mins to cook
To marinate the tofu, add the soy, maple, garlic and lemongrass to a flat bowl and mix until combined. Add the tofu and gently toss until all sides of the tofu have touched the marinade.
Meanwhile, prepare the vermicelli according to its packet instructions.
To make the sauce, add all ingredients to a small bowl and whisk until combined. If desired, add more water for a thinner sauce.
To cook the tofu, drizzle the oil in a large fry pan over high heat. Add the tofu and flip until all sides are golden brown. Set aside.
Fill a large bowl with hot to warm water. Dip a rice paper wrapper in the water for 30 seconds or until it has just softened. Place the wrapper on a wet chopping board. Top with a little vermicelli, tofu and vegetables, making sure not to overfill. Fold the rice paper wrapper as desired. Repeat for the remaining wrappers and ingredients.
Serve rolls with peanut sauce for all the saucy dunking your heart desires.