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
- Combine vegetables, vinegar, water and honey in a large. Chill in fridge for 1 hour or overnight. Drain well.
- Heat oil in a frypan and sauté tofu slices until lightly browned all over. Drain on kitchen paper.
- Place the noodles in a heatproof bowl, cover with boiling water and soak for 5 minutes or until tender. Drain well.
- Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Lay on work surface.
- Place two coriander leaves in the middle of rice sheet.
- Top with a little vermicelli, tofu, drained fermented veggies leaving a 2cm gap at each end.
- Fold in ends and roll up firmly to enclose filling. Repeat with remaining ingredients.
- Serve fresh rolls with dipping sauce of choice. Makes 24