Banh Mi spring rolls

Serves: 6
Prep: 30
Cook: 0

A variation on the traditional Vietnamese Banh Mi baguette. Rice paper rolls replace the bread to give a fresh gluten-free light meal.

Ingredients

Fermented Veggies

  • 2 red radish, spiraled
  • 1 carrot, spiraled
  • 1 cucumber, spiraled
  • 1 beetroot, spiraled
  • ¾ cup rice vinegar
  • ¾ cup water
  • 1 tablespoon honey

Rolls

  • 2 teaspoons oil
  • 350g packet sweet chilli tofu nuggets, thinly sliced
  • 100g rice vermicelli noodles
  • 24x 16cm round rice paper
  • ½ bunch fresh coriander leaves

Method

  1. Step 1

    Combine vegetables, vinegar, water and honey in a large. Chill in fridge for 1 hour or overnight. Drain well.

  2. Step 2

    Heat oil in a frypan and sauté tofu slices until lightly browned all over. Drain on kitchen paper.

  3. Step 3

    Place the noodles in a heatproof bowl, cover with boiling water and soak for 5 minutes or until tender. Drain well.

  4. Step 4

    Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Lay on work surface.

  5. Step 5

    Place two coriander leaves in the middle of rice sheet.

  6. Step 6

    Top with a little vermicelli, tofu, drained fermented veggies leaving a 2cm gap at each end.

  7. Step 7

    Fold in ends and roll up firmly to enclose filling. Repeat with remaining ingredients.

  8. Step 8

    Serve fresh rolls with dipping sauce of choice. Makes 24

Tips

  • If you want to save the rolls for later, cover them with wet paper towel and store in an airtight container or wrapped in cling wrap.
  • Excellent vegan & gluten free option.
  • If you do not own a spiraliser vegetables can be coarsely grated.

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