Preparation time is 40minutes
Total time is 40minutes
Serve is for 16 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
16
- 50grams vermicelli rice noodles
- 16 rice paper wrappers
- 2 cup red cabbage, finely shredded
- 1 carrot, finely shredded
- 1 Lebanese cucumber, thinly sliced lengthways
- 3 bunch mint
- 3 spring onions, thinly sliced, diagonally
- 1/2 cup hoisin sauce
- 1 large lime, juiced
- 1 large lime, juiced
- 1/4 cup vegan mayonnaise
- 150grams silken tofu, drained, thinly sliced
Nutrition per serving
461kJ / 110Cal
461 Kilojoules or 110 Calories
5% of daily energy intake*
Protein
1.8grams
Fat
3.2grams
Carbs
18.1grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try our summer rolls, filled with fresh and flavourful vegetables, herbs, and proteins, and wrapped in a crispy rice paper wrapper. The perfect snack.
Method
Step 1 of 4
Cover noodles with boiling water in a bowl. Stand for 5 minutes or until soft. Drain. Roughly cut with scissors.
Step 2 of 4
Place cabbage and lime juice in a separate bowl.
Step 3 of 4
To make the dipping sauce, whisk 1/2 cup hoisin sauce, 1/4 cup vegan mayonnaise and the juice of 1 large lime in a bowl to combine. Add a little boiling water, a spoon at a time, until the consistency of cream.
Step 4 of 4
Submerge 1 rice paper wrapper in a bowl of lukewarm water until soft. Lay on a clean tea towel. Place some noodles, vegetables, tofu and 1 mint leaf across wrapper close to you. Fold bottom up over filling and fold both sides in. Roll once, then place another mint leaf on the roll and finish rolling. Place on a tray lined with plastic wrap. Repeat with remaining wrappers and filling. Serve with dipping sauce.
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