Tofu and Slaw Rice Paper Rolls

The first time I made these back in 2006 for a housewarming it was a total disaster. Too much noodle, not enough herbs, too much filling, crappy quality rice paper wrappers, the list goes on. But they are DAMN delicious if done right, and also an impressive party pleaser.

Now this recipe calls for slaw and tofu, but you can do whatever the hell you like. This is just a neat guide. Add peanuts, sesame, prawns tossed in XO, peking duck, egg omelette etc. This version with slaw and tofu is light and pretty easy to knock up in probably less than 20 minutes if you’re in the mood (and take some shortcuts). And all those #healthyeating #cleanliving peeps will love you for it.

With a paper towel, pat down to dry your tofu block, and slice into 6mm slices. Pour soy sauce and sesame over and marinate for 1-3 hours. On a griddle pan and a little oil, grill the tofu until golden on both sides. Let cool. Slice tofu into neat 10mm strands, put aside.

Bring a pot of water to the boil, then drop in dried vermicelli noodles. Turn off heat and cover for 5-6 minutes. Drain noodles and rinse under cold water to cool.

Prepare slaw vegetables, mix in bowl. With some warm water in a bowl, quickly soak the wrapper but don’t hesitate, soak them too long and you’ll have something that resembles a wet tissue!

Place wrapper down flat, and 1/3 of the way up the wrapper, place 1-2 pieces of tofu, slaw, a pinch of bean sprouts, herbs and noodle

Rolling away from you, wrap the ingredients semi-tightly into a roll. Fold the sides in and close the roll. Repeat!

Eat! Serve with your favourite dipping sauce.