I love Rice Paper Rolls -they’re a great healthy alternative, full of fresh veges, noodles and meat. You can be as creative as you like with these and I decided to take them to a new level.
*Warning: The following content contains food that may offend some traditional Vietnamese tummies*
My revised recipe of Rice Paper Rolls stars the soft textures of silken tofu with crispy flakes of seasoned seaweed and shrimp. Red Macaron suggested to use peanut butter with the Hoisin dipping sauce and it turned out beautifully :)
- Rice paper
- Vermicelli, cooked
- Lettuce, any kind you like
- Cucumber, slice lengthways
- Silken Egg Tofu, sliced and warmed
- Seasoned Shrimp or Pork Floss, (alternatively you could use fried onion)
- 2 tbsp Hoisin sauce
- 1 tbsp Peanut Butter
- Prepare the Hoisin sauce by adding a tablespoon of water to thin out the sauce and add the Peanut Butter, either on the side or mixed in – up to you.
- Soften the Rice Paper in warm water and top with lettuce, sprigs of mint, cucumber, vermicilli, the tofu and shrimp floss
- Wrap it all up and dip :)