- Light & Sweet
- Starters
- Vegan
- Prep 30 min
- Cook 5 min
- Serves 4 (8 rolls)
Nothing cooked but the noodles. Crunchy vegetables, handfuls of fresh herbs and a peanut-lime dip, all wrapped in translucent rice paper. Light enough for lunch, pretty enough for a party.
Ingredients
Rolls
- 8 rice paper wrappers
- 100 g rice vermicelli
- 1 carrot, cut into matchsticks
- ½ cucumber, cut into matchsticks
- 8 soft lettuce leaves
- A handful each of fresh mint and coriander (or basil)
- 200 g firm tofu, pressed and sliced into thin sticks (optional)
Peanut-lime dip
- 3 tbsp smooth peanut butter
- 1 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tsp soy sauce
- 2 to 3 tbsp warm water
Method
- Cook the vermicelli according to the packet, drain, rinse under cold water and drain again.
- Whisk the dip ingredients with enough warm water to make a pourable sauce. Set aside.
- Fill a wide dish with warm water. Dip one rice paper wrapper for 10 seconds, until just pliable, and lay it on a damp board.
- Place a lettuce leaf on the lower third, then a little vermicelli, carrot, cucumber, herbs and a few sticks of tofu if using.
- Fold the bottom over the filling, fold in the sides, then roll up tightly.
- Repeat with the remaining wrappers. Serve straight away with the dip.
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