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Tofu and Slaw Rice Paper Rolls


Another classic Vietnamese crowd pleaser from Phamily Kitchen today – it’s Michael Pham’s easy tofu and slaw rice paper rolls.

These are SO easy and incredibly versatile.  Though Michael has kept it vego and super fresh / healthy for this version, any asian meat or fish would be a great inclusion – prawns, crispy peking duck or leftover roast chicken, egg omelette… the options are endless!  Kids love making these too… if you’re up for a soaking wet kitchen bench and a few soggy rice paper wrappers, get them involved!

17th March, 2015
Michael Pham of Phamily Kitchen
Tuesday 17th March 2015

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.


For the tofu

  • 1 x 500g packet Fortune brand (or similar) semi-fried tofu (available from your local Asian grocer)
  • 1 cup soy sauce
  • 2 tbsp sesame oil

For the slaw

  • 1/4 red cabbage, thinly sliced on a mandoline
  • 1/4 white cabbage, thinly sliced on a mandoline
  • 1 carrot, julienned or grated
  • 1/2 continental cucumber, julienned or grated with core removed
  • 100g bean shoots
  • 1 small bunch coriander
  • 1 small bunch mint, picked

For the rolls

  • One pack rice paper wrappers – Bamboo brand is our choice
  • 1/2 pack dried Golden Swallow vermicelli noodles

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.

Details at Phamily Kitchen, photo – Sean Fennessy for The Design Files.

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