1 small carrot, cut into thin matchsticks 1 small Lebanese cucumber, cut into thin matchsticks 100g snow peas, trimmed, thinly sliced lengthways 100g bean sprouts 2 eschalots, thinly sliced 1/2 bunch each mint and Thai basil (or regular basil), leaves picked 200g Chinese honey soy marinated tofu, cut into 1cm pieces 150g packet rice paper wrappers Kecap manis, coriander and Vietnamese dipping sauce, to serve
Place vegetables, mint, basil and tofu in separate bowls. Dip one rice paper wrapper in a bowl of warm water for 10 seconds, then place on a board covered with a slightly damp clean tea towel. Place a few pieces of tofu at the end nearest to you. Top with some herbs and vegetables. Fold in the sides of the sheet, then roll up to enclose. Repeat to make 16 rolls. Serve with kecap manis and dipping sauce.