Let's Cook with Meg and Ted

Vietnamese rice paper rolls

rice paper wrappers
rice vermicelli
small cos leaves or spinach
shredded cucumber
shredded carrot
bean sprouts
finely sliced capsicum
mint and coriander, chopped
chinese mushrooms, soaked and chopped
roasted peanuts, coarsley chopped

Slice the tofu into small strips and marinate in whatever you like - soy and chilli, rice vinegar and lime, whatever. Once it's marinated, stir fry.

Put the rice vermicelli in a bowl and pour boiling water over to cover. Leave for a couple of minutes until it softens.

To make the rolls, pour hot water into a shallow, wide bowl. Slide the rice paper wraps into the water one at a time, leaving them in there for a minute or two until they're soft. Take a soft wrap and lay it on your plate. Put down a couple of leaves, then top with other ingredients, in a sausage shape in the lower half of the wrap, leaving the edges clear. Fold one edge over, then the sides, and then roll up the wrap nice and tightly.

Serve the rolls with a dipping sauce - you can use peanut sauce, sweet chilli, or one like nuoc cham dipping sauce, below:

Nuoc Cham dipping sauce
1 tablespoonfish sauce
2 tablespoonslime juice
2 tablespoonswater
1 clovegarlic, finely chopped
1hot red chilli, finely chopped
1/2 teaspooncaster sugar

Combine all ingredients in a bowl and mix well. Stand for 30 minutes.

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