• ½ a pack of vermicelli rice noodles, soaked until tender and drained
  • 1 carrot, finely sliced 
  • 1 cucumber, finely sliced 
  • ½ cup of red cabbage, shredded 
  • 2 spring onions, cut lengthways 
  • A small bunch of fresh coriander, basil or mint (or all 3!) 
  • Pea shoots, cut in half 
  • 1 pack of firm tofu, cut into strips 
  • 1 tbsp of soy sauce 
  • 1 tsp of sesame oil 
  • 1 tbsp of coconut or olive oil
  • About 10-12 rice paper sheets



1. Pat dry your tofu and place a bowl with the soy sauce and sesame oil (and some chilli if you like chilli), set aside to marinade for a couple of minutes. 

2. Heat up the oil in a non-stick fry pan and fry the tofu at high heat until crispy, turning to crisp both sides. 

3. To assembled the rice paper rolls, dip each rice paper sheet into a large bowl of lukewarm water for 10-20 seconds (how long they need depends on the sheets you buy, but they will soften after you take them out so don't leave them in too long) 

4. Place your herbs about ⅔ of the way up the rice paper sheet towards you. 

5. Layer on the carrot, pea shoots, spring onion, cabbage and cucumber, being shore only to take up about half of the rice paper sheet in the middle (you need to fold the ends in later!) 

6. Add enough of the tofu strips to reach across the span of the vegetables. 

7. Top with a small amount of rice noodles - the equivalent of about 2 tbsp will do the trick. Overstuffing makes it hard to roll up (trust me, I've learned the hard way time and time again!) 

8. To roll, fold the end of the sheet closest to you over the filling and gently tuck under the filling. Fold the edges in, then continue to roll until finished. They will seal naturally as long as they're not too wet. 

9. Enjoy with a dipping sauce of your choice! Or make your own with a mix of peanut butter, soy sauce, sweet chilli sauce and coconut yoghurt. Add some water to thin it out, but another even easier sauce is hoisin mixed with sweet chilli and topped with peanuts.


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