Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
100g rice vermicelli noodles
2-3 cups boiling water (to cover noodles)
12 small round rice paper sheets
2-3 cups warm water (for soaking rice paper)
12 large mint leaves
100g tofu, cut into 1/2cm x 5cm sticks
1 carrot (cut into long thin strips)
1 cucumber – seeded & cut into thin strips
2 tablespoons toasted almonds (sub: pine nuts, walnuts, cashews, pecans)
½ bunch cilantro leaves chopped finely
½ bunch basil leaves chopped finely
2 cups shredded Chinese cabbage
1/3 cup lime (or lemon) juice
1 tablespoon wheat-free tamari
1 tablespoon toasted almonds – chopped
1 sprig mint – chopped
1 sprig cilantro – chopped
2 tablespoons almond butter
2 tablespoons filtered water
1 red chili seeded and finely chopped
To make Vietnamese Salad Rolls:
Place noodles in a medium bowl, cover with boiling water; stand until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
Cover cutting board with a damp (but not too wet) tea towel. Place warm water in medium bowl. Gently place 1 sheet of rice paper in warm water only long enough to fully immerse (should be wet but not so soft). Place rice paper on tea towel for assembling.
Place one mint leaf and one tofu stick along centre of sheet horizontally; top with a little amount of each of the remaining ingredients.
Gently fold in sides of rice roll then roll to enclose the filling. Repeat with remaining ingredients. Keep rice rolls covered with a damp cloth to prevent from drying out.
To make dipping sauce:
Mix almond butter with small amount of water until smooth. Add remaining ingredients and mix. Sauce should be slightly liquidy. Transfer to dipping bowl.
Serve and enjoy!