HO CHI SPRING MIN FRIED ROLLS

Name: HO CHI SPRING MIN FRIED ROLLS
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Asian, Chinese
Ingredients: 2 nests of glass (mung bean) noodles 1 Tbsp sesame seeds 1 Tbsp oil (vegetable, groundnut or coconut), plus extra for shallow frying 1 Tbsp light soy sauce 1 Tbsp dark soy sauce 2 Tbsp Sriracha chilli sauce 1 tsp Chinese five spice 1 tsp ground Sichuan pepper 12 tsp salt 225g (8oz) firm tofu, cut into 5mm (4in) slices 10 rice paper rounds, 22cm (9in) in diameter Va red (bell) pepper, thinly sliced into strips 1 carrot, thinly sliced into strips 3 spring onions (scalions), halved and thinly sliced into strips small handful of beansprouts - round lettuce, leaves separated washed and drained, to serve; 125ml (2 cup) water 125ml (V cup) rice vinegar 50g ( cup) sugar 4 Tbsp honey (or use agave or maple syrup) 1 tsp grated fresh ginger V2 tsp grated garlic red bird's-eye chilli, finely chopped 1 tsp tomato ketchup; 1/2 grated garlic; 1 red chilli - finely Chopped; 1 tsp tomato ketchup

8 steps

Prep:45minCook:45min

SPRING MIN FRIED ROLLS Growing up in my parents' restaurant, these Pan-Asian rolls were my all-time favourite dish.

Updated at: Thu, 25 Jul 2024 04:45:41 GMT

Ingredients

5 servings

2 nestsglass noodles

mung bean

1 Tbspsesame seeds

1 Tbspoil

1 Tbsplight soy sauce

1 Tbspdark soy sauce

2 TbspSriracha chilli sauce

1 tspChinese five spice

1 tspground Sichuan pepper

12 tspsalt

225gfirm tofu

10rice paper

red bell pepper

1carrot

3 handfulspring onions

beansprouts

round lettuce

leaves separated washed and drained, to serve

For Sweet Chilli vinegar dip

125mlwater

125mlrice vinegar

50gsugar

4 Tbsphoney

1 tspfresh ginger

red bird's-eye chilli

1 tsptomato ketchup

0.5garlic

grated

1red chilli

finely chopped

1 tsptomato ketchup

Instructions

Step 1

Put the glass noodles into a large bowl, cover with boiling water and leave to soak for 3-5 minutes.

Step 2

Once the noodles are soft, drain and set to one side. To make the sweet chilli vinegar dip, combine all the ingredients in a saucepan, bring to the boil and then simmer for 3-5 minutes until slightly reduced and sticky, Place a wok over a medium- low heat.

Step 3

Put the oil, soy sauces, Sriracha, Chinese five spice, Sichuan pepper and salt into a large bowl and mix well. Arrange the tofu slices on a shallow plate, then evenly coat the top of the tofu slices with the narinade, keeping some of the marinade for later.

Step 4

Add the sesame seeds ana slowly toast for 2-3 minutes, until they have turned golden brown Transfer to a plate and allow to cool. Set to one side and leave for 20 minutes. Preheat the oven to 180°C (350F).

Step 5

Lay the marinated tofu pieces on a baking tray and bake for 10-15 minutes. Turn the tofu over, cover with the remaining marinade and bake for a further 10-12 minutes Remove from the oven and allow to cool.

Step 6

Once cooled, cut the tofu into 5mm (Vin) strips. To assemble the rolls, soak a rice paper round in warm water for 20-30 seconds. Shake off any excess water and lay flat on a clean work surface. Add strips of vegetables and tofu, a sprinkle of sesame seeds and some glass noodles

Step 7

Fold both sides over the filling, then roll up the rice paper to form a sausage shape. Heat 250ml (1 cup) oil in a deep-sided frying pan over a medium heat. Carefully fry the rolls, turning them frequently so that they cook evenly, until golden brown all over.

Step 8

Drain on kitchen paper, To eat, take a round lettuce leaf and place one crispy roll in the centre, wrapping the leaf snugly around the roll. Then dip!