Vietnamese Salad Roll

Name: Vietnamese Salad Roll
Total time: 30 min
Yield: 20 people
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

This alternative take on a salad is fun to make and flavoursome!

Cook Time

30 – 60 minutes

Servings

people

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

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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Vietnamese Salad Roll

Sathya Sai Baba says…