Fresh Veggie Spring Rolls

• 8 rice paper sheets
• 60 g rice vermicelli
• 150 g firm tofu
• 1 carrot
• 0.5 cucumber
• 0.5 heads romaine lettuce
• 10 g fresh mint
• 10 g fresh cilantro
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 lime

Method

0 of 6 steps done

1. 11. Soak the noodles in just-boiled water for 5 minutes, then drain and rinse them under the cold tap.
   Start 5 min timer
2. 22. Cut the tofu, carrot and cucumber into thin batons and pick the herb leaves.
3. 33. Whisk the peanut butter, soy sauce, lime juice and 3 tbsp of warm water into a dip.
4. 44. Dip one sheet of rice paper in warm water for 10 seconds and lay it flat on a damp board.
5. 55. Fill the lower third with lettuce, noodles, vegetables, tofu and herbs; fold in the sides and roll up tightly. Repeat with the rest.
6. 66. Serve straight away with the peanut dip.