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.

Related Recipes

Grilled Sirloin

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email