Sum­mer rolls

A LIGHTER TAKE ON SPRING ROLLS, MADE WITH TOFU

The Simple Things - - LIVING -

Serves 8

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

to serve

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.

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