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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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