Sesame tofu rice paper rolls with peanut sauce
8 serves
45 m
6 m
Ingredients
- 60 g rice vermicelli noodles
- 250 g firm tofu
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds, toasted
- 16 rice paper spring roll wrappers
- 16 small oakleaf lettuce leaves
- 1 carrot, grated
- 1 large (200 g) Lebanese cucumber, cut into thin strips
- 3 green shallots, cut into thin strips
- ½ cup fresh mint leaves
Peanut Sauce
- ⅓ cup no added salt, no added sugar crunchy peanut butter
- 2 teaspoons chilli paste
- 1½ teaspoons hoi sin sauce
- 1 teaspoon rice wine vinegar
Method
Step 1
To make sauce, place all ingredients in a small bowl. Add ¼ cup cold water. Whisk with a fork until well combined.
Step 2
Place vermicelli in a heatproof bowl. Cover with boiling water. Stand 3 minutes. Drain. Rinse under cold water. Drain again. Roughly cut into shorter lengths with kitchen scissors.
Step 3
Cut tofu into 16 strips, about 1 cm wide. Pat dry with paper towel. Heat 1 teaspoon oil in a medium, non-stick frying pan over a medium heat. Add half the tofu strips. Cook for 5-6 minutes, turning once, until golden on both sides. Transfer to a baking paper-lined tray. Repeat step with remaining oil and tofu. Sprinkle with sesame seeds.
Step 4
Immerse 1 rice paper wrapper in a large, shallow dish of warm water for about 10 seconds. Place on a board lined with a clean, dry tea towel. Spread 1 teaspoon of prepared sauce in centre. Top with a lettuce leaf, tofu strip and a small amount of vermicelli, carrot, cucumber, shallots and mint. Roll up, folding in sides, to enclose filling. Transfer to a plastic-wrap lined tray. Repeat with remaining ingredients to make 16 rolls altogether.
Step 5
Serve rolls with remaining sauce.
Tips
- To toast sesame seeds, stir in a small, dry frying pan over a medium heat until golden. Replace mint with coriander if preferred. Take care to briefly dip rice paper in water. Over-soaking makes rice paper difficult to handle.
- Rolls can be made up to 4 hours ahead. Line a large container with plastic wrap. Splash wrap with a little cold water. Arrange rolls in a single layer in prepared container. Cover with lid. Refrigerate until ready to serve.
