VIET­NAMESE RICE PA­PER ROLLS

The Sunday Telegraph (Sydney) - Body and Soul - - RECIPES -

Serves 4

“As well as be­ing de­li­cious, these tra­di­tional rolls are an­other won­der­ful way to get your dose of veg­eta­bles,” says Tracy.

60g dried rice ver­mi­celli noo­dles

1/2 cup tamari

3 tbs sesame oil

1/2 red chilli, seeded and diced

150g tem­peh, cut into match­sticks

1 Lebanese cu­cum­ber, cut into long match­sticks

1 car­rot, cut into match­sticks 1 cup bean sprouts

1 cup co­rian­der leaves

1 cup mint leaves

8 × 20cm rice pa­per sheets

1 lime, juiced

Pre­pare the noo­dles ac­cord­ing to the packet in­struc­tions, then place them in a large bowl with half the tamari, half the sesame oil and half the chilli, and toss to com­bine. Heat the re­main­ing sesame oil in a fry­ing pan. Add the tem­peh and cook for 3-5 min­utes or un­til lightly browned. Set aside.

Lay out the rest of the in­gre­di­ents on sep­a­rate plates.

Fill a large bowl with hot wa­ter and, work­ing with one rice pa­per sheet at a time, place it in the bowl for 1 minute or un­til soft.

Lay it flat on a hard, clean sur­face and, leav­ing a 2cm gap on each side, top with small amounts of noo­dles, tem­peh, cu­cum­ber, car­rot, bean sprouts, co­rian­der and mint. Fold the ends in and roll up firmly to en­close the fill­ing. Re­peat with the re­main­ing rice pa­per sheets and fill­ing in­gre­di­ents. Com­bine the re­main­ing tamari and chilli with the lime juice in a small bowl. Serve with the rolls as a dip­ping sauce.

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