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Sesame tofu rice paper rolls with peanut sauce
heartfoundation.org.au|Helpline 13 11 12

Sesame tofu rice paper rolls with peanut sauce

  • 60g rice vermicelli noodles 
  • 250g firm tofu  
  • 2 teaspoons sesame oil 
  • 1 teaspoon sesame seeds, toasted 
  • 16 rice paper spring roll wrappers  
  • 16 small oakleaf lettuce leaves  
  • 1 carrot, grated 
  • 1 large (200g) Lebanese cucumber, cut into thin strips 
  • 3 green shallots, cut into thin strips 
  • ½ cup fresh mint leaves  
Peanut Sauce  
  • 1/3 cup no added salt, no added sugar crunchy peanut butter 
  • 2 teaspoons chilli paste 
  • 1 ½ teaspoons hoi sin sauce  
  • 1 teaspoon rice wine vinegar 
  1. To make sauce, place all ingredients in a small bowl. Add ¼ cup cold water. Whisk with a fork until well combined. 
  2. Place vermicelli in a heatproof bowl. Cover with boiling water. Stand 3 minutes. Drain. Rinse under cold water. Drain again. Roughly cut into shorter lengths with kitchen scissors. 
  3. Cut tofu into 16 strips, about 1cm wide. Pat dry with paper towel. Heat 1 teaspoon oil in a medium, non-stick frying pan over a medium heat. Add half the tofu strips. Cook for 5-6 minutes, turning once, until golden on both sides. Transfer to a baking paper-lined tray. Repeat step with remaining oil and tofu. Sprinkle with sesame seeds. 
  4. Immerse 1 rice paper wrapper in a large, shallow dish of warm water for about 10 seconds. Place on a board lined with a clean, dry tea towel. Spread 1 teaspoon of prepared sauce in centre. Top with a lettuce leaf, tofu strip and a small amount of vermicelli, carrot, cucumber, shallots and mint. Roll up, folding in sides, to enclose filling. Transfer to a plastic-wrap lined tray. Repeat with remaining ingredients to make 16 rolls altogether.  
  5. Serve rolls with remaining sauce. 

TIPS: To toast sesame seeds, stir in a small, dry frying pan over a medium heat until golden. Replace mint with coriander if preferred. Take care to briefly dip rice paper in water. Over-soaking makes rice paper difficult to handle. Rolls can be made up to 4 hours ahead. Line a large container with plastic wrap. Splash wrap with a little cold water. Arrange rolls in a single layer in prepared container. Cover with lid. Refrigerate until ready to serve. 

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