Ingredients:
1 small pkts rice vermicelli
½ C firm tofu, cut into matchsticks
1 T each of tamari and kecap manis
Vietnamese rice papers
1 sheets of nori, torn into small strips
1 carrot, grated or julienned
1 Lebanese cucumber, julienned
1 avocado, sliced
4 spring onions, sliced diagonally
mint, coriander or basil leaves
1/3 C tamari
1 t sesame oil
Hoi Sin Sauce
Method:
- Place the rice noodles in a bowl with very hot water.
They will soften in a few minutes.
- Strain, then place these onto a
serving platter.
- Meanwhile put the tofu in a pan with the tamari and kecap
manis and enough water to just cover it.
- Simmer until the water has gone and
the tofu becomes sticky and crunchy. Don’t move it too
much but carefully turn once or twice.
- Prepare the rest of your ingredients.
- Place these on a
serving platter around the edge in piles.
- To assemble the spring rolls, place 1 sheet of rice paper
in hot water for about 30 seconds.
- Take out gently and place
on a dry surface.
- Repeat for as many rolls as you want.
Allow about 4 per person.
- Start by placing a piece of nori
on the bottom, (this keeps the wraps dry), then put
preferred herb leaf, then some carrot, cucumber and avocado,
then top with pieces of tofu and a small amount of noodles
and spring onions. Don’t make the wraps too big, as
they will burst.
- For the dipping sauce, combine the tamari and sesame oil.
- Serve in small, individual bowls.
Alternatively, you can use
a commercially made Hoi Sin Sauce (Gluten Free).
