RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 100gm vermicelli noodles
• 50gm bean sprouts
• 2 spring onions, finely sliced
• ½ bunch picked coriander leaves
• ½ bunch picked mint leaves
• 12 rice paper wrappers
• 100gm Thai marinaded tofu (Soyco), thinly sliced
• ½ continental cucumber, cut into matchsticks
• 1 carrot, cut into matchsticks

VIETNAMESE DIPPING SAUCE:

• 1 clove garlic, finely grated
• 2 Tbsp packed brown sugar
• 90ml lime juice
• 70ml fish sauce
• 2 birdseye chillies, finely sliced

METHOD:

• Place the vermicelli noodles in a large bowl and cover with hot water and leave to soak until tender, approximately 2-4 minutes. Drain well, roughly chop with scissors and transfer to a bowl along with the bean shoots, spring onions and herbs. Toss to combine.
• On a clean bench, lay out rice paper wrappers. Taking a spray-bottle filled with water, gently spray each wrapper and allow to soften for 30 seconds to 1 minute. Working quickly, add a small amount of the noodle mixture in a strip within the bottom 1/3 of the wrapper. Top with 2 strips of tofu and 2 cucumber and carrot matchsticks. Fold the bottom edge over the filling, fold in both sides and roll up to seal. Repeat with remaining wrappers.
• Combine all dipping sauce ingredients in a small bowl and mix. Adjust seasoning to taste with more sugar, lime juice or fish sauce if required.

Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc or Vermentino.