Step 1
Combine vegetables, vinegar, water and honey in a large. Chill in fridge for 1 hour or overnight. Drain well.Step 2
Heat oil in a frypan and sauté tofu slices until lightly browned all over. Drain on kitchen paper.Step 3
Place the noodles in a heatproof bowl, cover with boiling water and soak for 5 minutes or until tender. Drain well.Step 4
Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Lay on work surface.Step 5
Place two coriander leaves in the middle of rice sheet.Step 6
Top with a little vermicelli, tofu, drained fermented veggies leaving a 2cm gap at each end.Step 7
Fold in ends and roll up firmly to enclose filling. Repeat with remaining ingredients.Step 8
Serve fresh rolls with dipping sauce of choice. Makes 24
The latest nutrition advice, plus health and wellness tips delivered to your inbox monthly
