HO CHI SPRING MIN FRIED ROLLS

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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!