Vegan Vietnamese Fresh Spring Rolls with Peanut Sauce

Ingredients

For 2 portions

• 🍜 80g rice noodles (dry)
• 🌾 100g tofu
• 🥬 50g lettuce
• 🥒 50g cucumber
• 🥜 20g peanuts
• 🍙 60g rice paper
• 🥜 40g peanut butter
• 🥣 15ml soy sauce
• 🍋 15ml lime juice
• 🌿 10g fresh coriander

Method

1. Makes 8 rolls.
2. Cook the rice vermicelli according to the packet (usually 3–4 minutes in boiling water), rinse under cold water and drain well.
3. Prepare the fillings: slice the tofu and cucumber into thin strips, tear the lettuce into pieces and pick the coriander leaves. Lightly crush the peanuts.
4. Peanut sauce: whisk the peanut butter with the soy sauce, lime juice and 3–4 tablespoons warm water until smooth. Top with some of the crushed peanuts.
5. Fill a wide shallow dish with warm water. Dip one rice paper wrapper for 10–15 seconds until just pliable (it keeps softening as you work), then lay it on a damp clean tea towel.
6. Place a little lettuce, vermicelli, tofu, cucumber, coriander and a pinch of peanuts on the third of the wrapper nearest you.
7. Fold the bottom edge over the filling, fold in both sides, then roll up tightly away from you. Set seam side down on a plate and cover with a damp towel.
8. Repeat with the remaining wrappers.
9. Serve straight away with the peanut sauce for dipping. Best eaten within a couple of hours.