Preparation time is 45minutes
Cook time is 15minutes
Total time is 1hours
Serve is for 12 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
12
Hoisin Sauce
- 2teaspoons white vinegar
- 1/4 cup hoisin sauce
- 1tablespoons salted roasted peanuts
- 1tablespoons smooth peanut butter
- 1 oakleaf lettuce
- 12 rice paper rounds
- 50grams snow pea shoots
- 2 carrots (shredded)
- 2 Lebanese cucumbers (julienned)
- 1/2 bunch mint, leaves picked
- 4 spring onions, thinly sliced into 8cm lengths
- 1/2 cup white quinoa, rinsed
- 1/2 bunch Thai basil, leaves picked
- 200grams honey soy tofu (cut into matchsticks)
Method
Step 1 of 4
Bring 3/4 cup water to the boil in a small saucepan over high heat. Stir in quinoa and return to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes. Remove from heat and stand, covered, for 5 minutes. Fluff with a fork. Cool.
Step 2 of 4
Working with 1 rice paper sheet at a time, dip into a bowl of warm water until just softened. Place lettuce, mint and basil leaves, sprouts, cucumber, carrot, onion, 1 1/2 tbs cooled quinoa and tofu across the centre of the sheet. Roll up firmly, folding in the sides as you go. Repeat with remaining ingredients.
Step 3 of 4
To make the hoisin sauce, combine all the ingredients and 2 tsp warm water in a small jar or plastic container. Stir well until combined. Seal.
Step 4 of 4
Serve rice paper rolls with hoisin sauce.
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