Delicious and simple Vietnamese rice paper rolls perfect for an Entrée or snack food.
Recipe by: Haley
Ingredients List
Method
Lay alfoil (Tin foil) down and under the grill cook satay tofu until crispy on each side. Once cooked cut into long thin strips.
Bring water to boil in a pot, cook rice noodles for approximately 3 minutes until soft. Drain just before ready to use and place in a bowl. The noodles need to still be warm/ hot when putting them onto the rice paper, so they stick and bind well.
Have all ingredients chopped and ready to use.
Add the peanut butter, soy, and maple syrup, stir well. Adjust measurements to your taste.
*Sweet chilli sauce is a great dipping sauce all on its own too.
Place the 2 dipping sauces in separately little dipping bowls.
Take 1 sheet of rice paper, place it in the warm bowl of water using your hands and turn it around and around so it has even time in the bowl of water.
(Approximately 10 seconds depending on temperature. The warmer the water the quicker the rice paper softens.)
As soon as the rice paper goes quite soft pull it straight out, gently shake off excess water and place evenly as possible on a large plate. The rice paper should feel a little stretchy when you gently pull on it.
If the rice paper has been exposed to too much water it will break, if not enough water it will not stretch and stick when rolled up.
Add approximately 1 tablespoon of rice noodles in the centre on the rice paper, add on top 1 (or 2) pieces of tofu, carrot, cucumber, cabbage, avocado, pinch of coriander, baby spinach. (Can add a little bit of the dipping sauces straight on top rather than serve the dipping sauces separately in a dipping bowl.)
Fold down the top of the rice paper, then fold the right corner in then the left corner in. Roll the paper up into a nice firm little roll/ swag!
If you have the rice paper at the correct consistency the paper will stretch nicely and stick to itself.
Make all 6 cold rolls, leave on a plate in the fridge for at least 15- 20 minutes before serving. Tastes better chilled and helps rice paper to stick better.
Ingredients
Directions
Lay alfoil (Tin foil) down and under the grill cook satay tofu until crispy on each side. Once cooked cut into long thin strips.
Bring water to boil in a pot, cook rice noodles for approximately 3 minutes until soft. Drain just before ready to use and place in a bowl. The noodles need to still be warm/ hot when putting them onto the rice paper, so they stick and bind well.
Have all ingredients chopped and ready to use.
Add the peanut butter, soy, and maple syrup, stir well. Adjust measurements to your taste.
*Sweet chilli sauce is a great dipping sauce all on its own too.
Place the 2 dipping sauces in separately little dipping bowls.
Take 1 sheet of rice paper, place it in the warm bowl of water using your hands and turn it around and around so it has even time in the bowl of water.
(Approximately 10 seconds depending on temperature. The warmer the water the quicker the rice paper softens.)
As soon as the rice paper goes quite soft pull it straight out, gently shake off excess water and place evenly as possible on a large plate. The rice paper should feel a little stretchy when you gently pull on it.
If the rice paper has been exposed to too much water it will break, if not enough water it will not stretch and stick when rolled up.
Add approximately 1 tablespoon of rice noodles in the centre on the rice paper, add on top 1 (or 2) pieces of tofu, carrot, cucumber, cabbage, avocado, pinch of coriander, baby spinach. (Can add a little bit of the dipping sauces straight on top rather than serve the dipping sauces separately in a dipping bowl.)
Fold down the top of the rice paper, then fold the right corner in then the left corner in. Roll the paper up into a nice firm little roll/ swag!
If you have the rice paper at the correct consistency the paper will stretch nicely and stick to itself.
Make all 6 cold rolls, leave on a plate in the fridge for at least 15- 20 minutes before serving. Tastes better chilled and helps rice paper to stick better.