Vietnamese spring rolls

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


75 g (2 1/2 oz) dried rice vermicelli

1 teaspoon sesame oil

1 tablespoon peanut oil

200 g (7 oz) firm tofu, cut into 4 slices

1 packet of 15 cm (6 inch) square rice paper wrappers

1/2 small Lebanese (short) cucumber, cut into julienne strips

1/2 carrot, cut into julienne strips

a handful of mint leaves

50 g (1 3/4 oz/ 1/3 cup) roasted salted cashew nuts, roughly chopped


1. Place the noodles in a bowl, cover with boiling water and leave to soak for 10 minutes. Drain well.

2. Put the dipping sauce ingredients in a bowl and mix together well. Set aside.

3. Heat the sesame and peanut oils in a large frying pan and cook the tofu over medium heat for 3 minutes on each side, or until golden. Drain on paper towels, then cut each slice into four widthways.

4. Fill a bowl with warm water. Dip a rice paper wrapper into the water for 15 seconds, or until it softens and becomes pliable.

5. Place the wrapper on a work surface. Put a narrow strip of noodles down the middle, then some tofu, cucumber, carrot, mint and cashews. Fold in the sides of the wrapper and roll it up tightly. Place on a plate, seam side down, and cover with a damp cloth.

6. Repeat with the remaining ingredients and serve with the dipping sauce.