Banh Mi spring rolls
Prep
30 min
Serves
6
Skill
Vegetarian
Prep
30 min
Serves
6
Skill
A variation on the traditional Vietnamese Banh Mi baguette. Rice paper rolls replace the bread to give a fresh gluten-free light meal.
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
Nutrition per serving
1250 kJ
energy kj
16.7 g
protein
1.1 g
saturated fat
3.6 g
dietary fibre
36.2 g
carbohydrate
9.2 g
sugars
311 mg
sodium
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
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
Nutrition per serving
1250 kJ
energy kj
16.7 g
protein
1.1 g
saturated fat
3.6 g
dietary fibre
36.2 g
carbohydrate
9.2 g
sugars
311 mg
sodium
- 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