1½ cup pickled vegetables (1 carrot, 1 cucumber, few small red radish, 1 jalapeño)
A cup of cooked cellophane noodles
Tiny splash of olive oil
½ block firm tofu, cut into thick strips
1 handful mint leaves
1 small bunch coriander
For the sweet chilli dipping sauce (makes ~1 cup):
¼ cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sweet chilli sauce
2 tablespoons lime juice
A little bit of sugar
1 clove garlic, minced or grated
1 teaspoon red pepper flakes
2 tablespoons warm water
INSTRUCTIONS
Make the recipe for the pickled vegetables (requires at least 1 hour of refrigeration, best done overnight). I used carrot, cucumber, red radish and jalapeño for this summer roll.
Cook the cellophane noodles by bringing it to a boil in a pot of lightly salted water. Take it off the heat once it comes to a boil and let it cook, covered, for 8-10 minutes.
Bring a medium sized pan to medium-high heat. Add one tablespoon olive oil, and lightly fry the tofu, a few minutes on each side until golden brown. Remove into a bowl.
Make the dipping sauce by combing all the ingredients in a small bowl. Adjust seasoning to taste, and chill until ready to serve.
Assemble the summer rolls: Fill a shallow glass dish with about an inch of warm water. Submerge one rice paper in the water for 10-15 seconds by pushing it down gently. Lay the softened wrapper on a clean kitchen towel or chopping board. Place a portion of the pickled veggies, noodles, a piece of tofu in the bottom third of the wrapper and top with some herbs (mint, coriander). Fold the bottom of the wrapper over the filling and gently tuck in. Fold the sides over the filling and continue rolling. The end of the rice paper wrapper should stick on its own. Repeat with the remaining wrappers.
Serve with the dipping sauce on the side.
Recipe by Sprig & Vine at http://sprigandvine.in/vietnamese-summer-rolls/