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.

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