Fresh Summer Rolls with Peanut Sauce

Method

1. 1

   Dry and fry the tofu

   Pat the tofu dry with kitchen paper. Heat the oil in a non-stick pan over medium heat for 1 minute, then fry the batons for 6 to 8 minutes, turning until golden on most sides; cool for 10 minutes.

2. 2

   Cook the noodles

   Soak the rice vermicelli in boiling water for the packet time, usually 3 to 5 minutes, until soft and translucent; drain, rinse under cold water and drain thoroughly.

3. 3

   Make the sauce

   Whisk the peanut butter, reduced-salt soy sauce, lime juice, sugar and 5 tablespoons warm water for 1 minute until smooth; taste, then add water 1 teaspoon at a time until pourable.

4. 4

   Prepare the wrappers

   Dip one rice-paper wrapper in room-temperature water for 2 to 5 seconds, then lay it on a clean, slightly damp board for 30 to 60 seconds, until pliable but not floppy.

5. 5

   Fill each wrapper

   Place 1 lettuce leaf, one-eighth of the noodles, 1 tofu baton, one-eighth each of the carrot and cucumber, and 2 mint and 2 coriander leaves across the lower third, leaving 3 cm clear at the edges.

6. 6

   Roll the wrapper

   Fold the bottom edge over the filling, fold in both sides and roll snugly away from you until sealed; repeat with the remaining wrappers and filling.

7. 7

   Serve

   Serve the rolls freshly made at room temperature with the peanut sauce; if holding, cover with a clean, barely damp cloth for no more than 1 hour at room temperature.

Tips

• Prepare and portion all fillings before softening the first wrapper.
• If a wrapper still feels firm after resting, briefly dip it again; if it feels floppy, use it immediately and handle gently.
• Use less filling rather than forcing a wrapper closed; rice paper tears easily when overfilled.
• Taste the sauce before serving and adjust with lime for brightness or warm water to thin it.

Swaps

• Replace the tofu with 150 g shredded cooked chicken.
• Use Thai basil instead of mint, or add extra coriander.
• Use tamari instead of reduced-salt soy sauce.

Storing

These rolls are best eaten freshly made. Keep covered with a barely damp cloth at room temperature for up to 1 hour; refrigeration can make the wrappers tough or sticky.