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Vegie rice paper rolls
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Make tasty veggie rice paper rolls for a crowd-pleasing appetizer.
Ingredients:
  • 1 x 82g pkt instant noodles
  • 1/4 bunch coriander, leaves picked
  • 50g (1/3 cup) crushed peanuts
  • 21.00 gm soy sauce
  • 10 rice paper sheets
  • 100g firm tofu, thinly sliced
  • 2 Lebanese cucumbers, washed, cut into 8cm matchsticks
  • 1 carrot, peeled, cut into 8cm matchsticks
  • Sweet chilli sauce, to serve
Instructions:
  • Remove the dried vegetable and flavour sachets from the noodles. Boil 500ml (2 cups) water. Cook noodles for 2 minutes, then drain and cool slightly. Toss with coriander, peanuts, and soy sauce in a bowl.
  • Submerge 1 rice-paper sheet in warm water for 20 seconds until softened (avoid over-soaking to prevent tearing). Drain on paper towel and move to a chopping board. Fill with noodle mixture, tofu, cucumber, and carrot, then fold in ends and roll up to seal.
  • Continue assembling the rolls with the rest of the rice-paper sheets, noodle mixture, tofu, cucumber, and carrot to yield a total of 10 rolls. Enjoy them with a side of sweet chili sauce for dipping.

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