Vietnamese · 35 min · serves 4

Vegan Fresh Spring Rolls

Kept by The Bhook kitchen

Ingredients

• 12 rice paper wrappers
• 200 g firm tofu
• 1 small carrot
• 1/2 cucumber
• 100 g vermicelli noodles
• 1 handful mint leaves
• 1 handful coriander
• 1 handful lettuce
• 2 tbsp roasted peanuts
• 3 tbsp hoisin sauce
• 1 tbsp peanut butter
• 1 tbsp lime juice
• 50 ml water

Method

1. Slice the tofu into long strips. Pan-fry in a little oil until golden and a bit crisp on all sides (about 5 min). Let cool.
2. Julienne carrot and cucumber into thin matchsticks.
3. Soak the vermicelli noodles in just-boiled water for 3-4 min until soft, then drain and rinse under cold water.
4. Make dipping sauce: Mix hoisin sauce, peanut butter, lime juice and water in a small bowl. Top with crushed peanuts.
5. Fill a shallow dish with warm water. Dip one rice paper sheet in water for 3-4 seconds, then lay it flat on a plate or board. It will soften as you work.
6. Layer a few pieces of tofu, carrot, cucumber, vermicelli, some mint, coriander, and lettuce in the lower third of the circle. Fold the bottom over, tuck in the sides, and roll up firmly but gently.
7. Repeat with the rest. Serve with the peanut-hoisin dip.

If you over-soak the rice paper, it’ll tear and be hard to handle.