makes
12
prep
25 minutes
difficulty
Easy
makes
12
serves
preparation
25
minutes
difficulty
Easy
level
The flowers show through the rice paper wrapper like flowers in a window. I offered some to our builder. He was so impressed, he took pictures before eating them.
Ingredients
Dressing for filling
- 2 tsp fresh ginger
- 2 tsp palm sugar
- 1 tbsp lime juice
- 2 tsp sweet chilli sauce
- 1 tsp dulse seaweed flakes
- 1 tsp tamari soy sauce
- salt and pepper
Filling and rolls
- 1 small cake of rice vermicelli noodles
- ½ cup packaged flavoured tofu
- 1 cup shredded lettuce leaves
- ⅔ cup grated carrot
- ⅓ cup diced red onion
- 1 small Lebanese cucumber
- 1 pack of rice paper sheets
- Begonia flowers and herbal leaves eg parsley, dill, fennel
To serve
- dipping sauce
Instructions
To make the dressing, grate the ginger very finely. Add it to a bowl with the remaining ingredients and stir to combine. Set aside.
For the filling, soak the rice vermicelli noodles in warm water for 10 minutes until soft. You will need 1 cup rehydrated noodles.
Cut the cucumber in half lengthways and scoop out the seeds. Slice into fine batons. Slice the tofu to match. Add the tofu and cucumber to a bowl with the remaining ingredients for the filling, then spoon over the dressing and mix through.
Assembly: Soak the rice paper sheets one at a time, for 20-30 seconds, in a shallow dish of water. Remove the softened sheet of rice paper from the water and place it on a clean linen tea towel. Lay a line of begonia flowers and leaves across the top third of the rice paper sheet. Put 1 dessertspoon of the filling mix across the middle third of the rice paper sheet. Fold the bottom third of the rice paper sheet to cover the filling. Fold in the sides. Finally, roll the little parcel away from you firmly. As you roll you will see the flowers and leaves rolling around to meet you, visible inside the rice paper. Repeat until the filling and sheets have been used up.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The flowers show through the rice paper wrapper like flowers in a window. I offered some to our builder. He was so impressed, he took pictures before eating them.
