Name: Rice paper rolls with aromatic salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 100 gram rice vermicelli noodles; 12 22cm rice paper sheets; 100 gram bag aromatic salad; 1/2 cup (40g) beansprouts, tails removed; 200 gram packet spicy marinated tofu, cut into 1cm slices; 1/4 cup (35g) roasted peanuts, chopped, plus extra to serve; 12 mint leaves, plus extra to serve; garlic chives (optional); sweet chilli sauce, to serve

Ingredients

100 gram rice vermicelli noodles

12 22cm rice paper sheets

100 gram bag aromatic salad

1/2 cup (40g) beansprouts, tails removed

200 gram packet spicy marinated tofu, cut into 1cm slices

1/4 cup (35g) roasted peanuts, chopped, plus extra to serve

12 mint leaves, plus extra to serve

garlic chives (optional)

sweet chilli sauce, to serve

Method

1.Prepare vermicelli noodles according to packet directions. Set aside to drain thoroughly.

2.Making one roll at a time, dip rice paper sheets into warm water for 20 seconds each and place on a clean tea towel to absorb excess moisture.

3.Divide vermicelli, salad leaves, beansprouts, tofu, peanuts, mint and garlic chives, if using, between rice paper sheets.

4.Roll to enclose filling, folding in base and leaving top open. Sprinkle with extra peanuts and mint leaves and serve with sweet chilli sauce for dipping.

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Ingredients

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