Vegie Rice Paper Rolls
Discard the dried vegetable and flavour sachets from the noodles. Bring 500ml (2 cups) water to the boil. Add the noodles and cook for 2 minutes. Drain. Set aside to cool slightly. Combine the nood…
- Cook40 min
- Total40 min
- Serves1
- LevelIntermediate
Ingredients
- 1 x 82g pkt instant noodles
- 1/4 bunch coriander, leaves picked
- 50g (1/3 cup) crushed peanuts
- 1 tbsp. soy sauce
- 10 rice paper sheets
- 100g firm tofu, thinly sliced
- 2 Lebanese cucumbers, washed, cut into 8cm matchsticks
- 1 carrot, peeled, cut into 8cm matchsticks
- to serve sweet chilli sauce
Method
- Discard the dried vegetable and flavour sachets from the noodles. Bring 500ml (2 cups) water to the boil. Add the noodles and cook for 2 minutes. Drain. Set aside to cool slightly. Combine the noodles, coriander, peanuts and soy sauce in a small bowl.
- Fill a large, shallow bowl with warm water. Soak 1 rice-paper sheet in the water for 20 seconds or until just soft (don't soak the sheet for too long or it will tear). Drain on paper towel.Transfer to a chopping board. Place some of the noodle mixture in the centre. Top with some of the tofu, cucumber and carrot. Fold in the ends and roll up to enclose.
- Repeat with remaining rice-paper sheets, noodle mixture, tofu, cucumber and carrot to make 10 rolls. Serve with sweet chilli sauce for dipping.
