Emmy's Tofu Rice Paper Rolls

 

My friend Emmy is famous for her delicious rice paper rolls (amongst other treats). I had to try them for myself at my Christmas cocktail party and they made excellent finger food. What I love about them is threefold: they're a tasty, refreshing and light summer meal; they require no cooking; and they're the perfect picnic food- they can be made the night before and are easily transported to the beach, park, or on a hike. Seriously, what a winner! Thanks Emmy!

 

Tofu Rice Paper Rolls (adapted from Emmy's brain)

 

1 clove garlic, crushed

1/2 thumb ginger, grated

1/4 cup soy sauce, plus extra for dipping

1 tbsp hot chilli sauce

1 packet firm tofu

Sweet chilli sauce

2 packets (300g) rice paper sheets

2 packets (300g) dried vermicelli rice noodles

1-2 carrots

1-2 cucumbers

1/2 bunch mint

 

1. To make a marinade for the tofu, combine garlic, ginger, soy and chilli sauce to taste.
2. Cut the tofu into fingers just under 1cm thick and marinate in the mixture for 1-2 hours.
3. To make a dipping sauce, combine soy sauce and sweet chilli sauce to taste. Store in the fridge until ready to serve or transport.
4. When the tofu is almost ready, rehydrate the vermicelli noodles according to the instructions on the packet. Julienne the carrot and cucumber. Chop half of the mint leaves and pick some whole leaves. Drain the noodles.
5. Create a space where the tofu, noodles, carrot, cucumber, chopped mint, mint leaves, a bowl of lukewarm water, and the rice paper sheets are all within reach of a clean plate.
6. To assemble the rolls, dip one sheet of rice paper into the lukewarm water. Make sure the whole sheet has been wet, but don't wait for it to go fully soggy. Transfer to the clean plate.
7. Working quickly, place a piece of tofu, a 2-3 pieces each of carrot and cucumber and a small amount of noodles off centre on your sheet. Sprinkle with chopped mint. On the opposite side of the sheet place a mint leaf (see picture).
8. Working quickly, fold the closest edge of the sheet over the filling. Fold the two long edges in and roll the filling towards the mint leaf (see picture). The rice paper should stick together and seal.
9. Place the roll on a clean plate and cover with a wet tea towel. Repeat to use all of the sheets and/or fillings. Store rolls in an airtight container in the fridge until serving or transporting.