|Vietnamese rice paper rolls
|rice paper wrappers|
|small cos leaves or spinach|
|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 tablespoon||fish sauce|
|2 tablespoons||lime juice|
|1 clove||garlic, finely chopped|
|1||hot red chilli, finely chopped|
|1/2 teaspoon||caster sugar|
Combine all ingredients in a bowl and mix well. Stand for 30 minutes.