Vegan Summer Rolls

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Slice the tofu into rectangles 1 cm thick and pan-fry in olive oil over high heat until golden on both sides. Once cooked, cut into strips.
2. Cook the vermicelli noodles according to the packet. Usually, soak them in a bowl of boiling water for 10 minutes, then drain once soft.
3. Cut all the other fillings into thin strips, using a knife or a mandoline for an even result.
4. Set up a workspace with a clean damp tea towel, and have the fillings close at hand. Fill a tray large enough to dip the rice paper in with cold water.
5. Dip a rice paper sheet in the water for a few seconds until it is damp all over, then lay it on the towel. Place the fillings on the third of the sheet closest to you, without overfilling and keeping the sides clear.
6. Fold the bottom edge up over the fillings, tucking it tightly. Fold in the two sides to close the ends, then keep rolling lengthways to the end. Repeat with the remaining sheets.
7. Serve dipped in your favourite sauce.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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