Vietnamese Salad Roll
| Cook Time | 30 – 60 minutes |
| Servings |
people
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Ingredients
- 1 English cucumber
- 1 jumbo carrot
- 2 cups purple cabbage
- 2 cups purple cabbage
- 2 cups cooked vermicelli noodles
- 350 g tofu (cut into long thin pieces)
- 100 g enoki mushroom
- 20 sheets of rice paper
- Peanut sauce or sweet and sour sauce
- Salt, as required
- Soy sauce, as required
Ingredients
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Instructions
- Heat a little oil in a frying pan or wok, add the tofu pieces and season with salt.
- Add 2 tablespoons soy sauce, saute, and stir tofu until brown before switching off the heat.
- Prepare the rice paper as per instructions on packaging.
- Cut the cucumber, carrot, purple cabbage.
- Add a small amount of the cut vegetables and tofu pieces onto one side of the rice paper sheet.
- Roll the nearest edge, tucking the filling in, rolling away from you.
- Then halfway fold the sides in; finally roll the rest of the way up. (Be careful with the rice paper as it can tear.)
- Chill the salad rolls in the fridge for 30 minutes.
- Serve with peanut sauce or sweet and sour sauce.
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