These crunchy Vietnamese spring rolls are bound to put a spring in your step
‘Thinh’, or roasted rice flour, is often used in Pagoda cooking, where no animal products, chilli or garlic can be used. Slightly nutty in flavour, these vegan rolls are perfect for sharing platters.
Serves 6
Ingredients
• vegetable oil, for pan-frying
• 100g firm tofu, cut into 1.5 cm slices
• 60g cellophane noodles
• 140g carrot, cut into thin strips
• 140g kohlrabi, cut into thin strips
• pinch sugar
• 1/3 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons Roasted rice flour
• 1 small iceberg letuce, shredded
• 1 small handful holy basil
• 1 small handful coriander leaves
• 24 rice paper sheets, 18 cm in size
• Vegan dipping sauce, to serve or Classic dipping sauce, to serve
Method
1 Heat about 2 cm of oil in a wok or saucepan. Add the tofu and cook over high heat until golden brown. Drain well on paper towel, When the tofu is cool enough to handle, cut the slices into 1 cm strips.
2 Soak the noodles in hot water for 1 minute, then drain and refresh in cold water. Drain again. Using kitchen scissors, cut the noodles into short lengths and set aside.
3 Heat 1 tablespoon of oil in a frying pan and cook the carrot and kohlrabi until softened. Season with the sugar, salt and pepper.
4 When the vegetables have wilted, add the tofu and remove from the heat.
5 Toss the noodles and roasted rice flour through the vegetables, then toss the lettuce and herbs through until well combined.
6 Soften the rice paper sheets by dipping them one at a time into warm water for 1 second. Do not soak the sheets as they will become too soft and tear when rolled, Place on a flat surface, wait for 20 seconds, then soak up any excess water with a clean cloth.
7 Place a tablespoon of the tofu and noodle mixture on the bottom third of a sheet. Bring the horn of the wrapper up over the filling, then fold in the sides and roll up, Set aside, seam side down, while preparing the remaining spring rolls.
8 Serve straight away, with your choice of dipping sauce.
Recipe courtesy of Andreas Pohl, Tracey Lister, extracted from Real Vietnamese Cooking.
