A LIGHTER TAKE ON SPRING ROLLS, MADE WITH TOFU
55g bean thread vermicelli noodles (aka, cellophane or glass noodles)
5 tbsp vegetable oil
6 shallots, thinly sliced into rings Around
600g tofu, cut into sticks
4 tbsp soy sauce
30g jicama, peeled and cut into matchsticks (you could substitute water chestnuts)
340g carrots, cut into matchsticks
16 round (20cm) rice-paper wrappers
2 small heads round lettuce, leaves separated and stalks removed
10g Thai basil leaves
10g Vietnamese coriander leaves
1 Soak the bean thread noodles in hot water for 20 mins. Drain and rinse in cold water. Cut into 5cm lengths.
2 Heat 2 tbsp oil in a large frying pan over a medium heat. Add the sliced shallots and fry, stirring occasionally, until golden brown (about 5 mins). Transfer to a small bowl. Set aside.
3 Add the tofu to the frying pan and stir-fry for 3 mins. Add 1 tbsp soy sauce; cook for 1 min more, before transferring to a large bowl.
4 Add the remaining 2 tbsp oil to the frying pan; heat until hot but not smoking. Add the jicama and carrots; cook, stirring occasionally for about 3 mins. Add the soaked noodles and 3 tbsp soy sauce; cook for 2 mins. Season and transfer to the tofu bowl.
5 To assemble each roll, soak a wrapper in warm water for about 30 seconds. Transfer to a work surface. Lay 1 or 2 lettuce leaves lengthwise at one end of wrapper. Spread a generous heap of tofu mixture over lettuce, and sprinkle with shallots and herbs. Fold ends in and roll tightly. Cover with a damp cloth until ready to serve. For serving, halve the rolls and serve with peanut dipping sauce.