Rolls 1 packet of round rice paper sheets
1 packet of rice vermicelli noodles
2 small cucumbers
1 packet of firm tofu
handful of fresh basil leaves
handful of fresh coriander
handful of fresh mint leaves
handful of lettuce leaves
Dipping Sauce 3/4 cup sugar
1 cup warm water
1/4 cup fish sauce (Viet Huong 3 crabs brand)
1/4 cup soy sauce
1/3 cup rice wine vinegar
1/2 a lime
3 garlic cloves
3 red hot chili peppers
Blanch the rice vermicelli noodles in boiling water, then drain and transfer to a bowl.
Finely slice (or julienne) the carrots, cucumber, mango, and tofu. Set on your bench with the other washed ingredients.
Fill a large flat container with warm water to dip your rice paper sheets. Hold one sheet under for a couple of seconds until soft. Place on a clean surface for rolling.
Begin by placing some basil and mint leaves onto the rice paper which will be visible after rolling for a nice decorative effect.
Now you can add a bed of noodles and top with a couple of strands of each ingredient, saving lettuce for the end.
To roll, start with the edge closest to you and pull over the veggie pile... keep hold with one hand while you fold in the left and right sides, and finally roll away from yourself.
If you want to save the rolls for later, cover them with a wet paper towel and store in an airtight container or cling wrap.
To serve with dipping sauce, dissolve the sugar in warm water and add fish sauce, soy sauce, lime and vinegar.
Add finely chopped garlic and chilli to the sauce and store in the fridge to cool (unless serving immediately)