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VIETNAMESE RICE PAPER ROLLS

Ingredients

  • 20-24 rice paper sheets
  • 150 grams purple cabbage, finely sliced
  • 2 coloured peppers, finely sliced
  • 1 large carrot, finely sliced
  • 1 large cucumber, cored and finely sliced
  • 200 grams firm tofu
  • Coriander and mint leaves

Sauce:

  • 3 tablespoons unsweetened peanut butter (creamy or crunchy)
  • 1 tablespoon sugar
  • 1 tablespoon light soy
  • 1 tablespoon white sesame seeds
  • 1/2 tablespoon toasted sesame oil (optional)
  • Zest of 1 lime
  • 1 tablespoon lime juice
  • 2 teaspoons chilli flakes
  • 2 cloves garlic, minced
  • Salt, to taste

Instructions

  • Make the sauce by stirring together all the ingredients. Taste and adjust seasoning.
  • Fill a flat plate with water. Lightly dip a sheet of rice paper and place it on a flat surface in front of you. Dip the second sheet and lay it on top of the first.
  • Lay out a little of each of the vegetables, tofu, and herbs in the centre. Fold the sides, then roll into a log, keeping it as tight as you can.
  • Halve the rolls and place them on a tray with gaps between each roll (they tend to stick to each other when they’re still wet).
  • Serve with the dipping sauce.

Notes

  • Makes 10-12 rolls.