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Banh Mi spring rolls

Serves: 6
Prep: 30
Cook: 0

    A variation on the traditional Vietnamese Banh Mi baguette. Rice paper rolls replace the bread to give a fresh gluten-free light meal.


    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


    • 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


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


    • If you want to save the rolls for later, cover them with wet paper towel and store in an airtight container or wrapped in cling wrap.
    • Excellent vegan & gluten free option.
    • If you do not own a spiraliser vegetables can be coarsely grated.

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