A favorite souvenir from our family travels in Vietnam, a delicious warm weather summer recipe AND great fun to make with the whole family. I've featured this recipe at recent school and company cooking classes and it's a big hit for the play factor and fresh seasonal vegetables!

 

INGREDIENTS

1. A diverse selection of fresh seasonal vegetables with raw or cooked e.g. 

-Cucumber, finely sliced
-Cabbage red, finely sliced and salt added, let soak for 10mins
-Carrots, finely sliced
-Spring onions, finely sliced rings
-Green salad, 1cm stripes
-Asparagus, sautéed, lengthwise quartered
-Pea-shoots
Soy sprouts (sautéed in sesame oil).
-Avocado, 1/2cm slices

2. Rolls:

-Rice-Paper Sheet (Reisblätter)
-Peanuts roughly chopped
-Thai-Basil
-Coriander
-Lime juice
-Salad leaves, washed

 3. Marinated Tofu:

-400g Tofu, cut in ½-1cm thick pieces
-2 Tbsp Soy Sauce
-1 Tsp chilli flakes
-1 Tsp Sesame oil
-2 Tbsp Connie´s Kitchen Jalapeño Ketchup 

Marinate Tofu with other ingredients and sauté on a medium heat on all sides, about 5 mins in total.

 4. Spciy Mint-Peanut sauce:

-75g peanuts
-150ml coconut milk
-½ small ripe mango
-15g Peppermint leaves
-½-1 tsp chili flakes
-1 tsp sugar brown

Mix all ingredients in a blender until smooth. 

METHOD:

-Soak rice leaves individually for about 10 seconds in lukewarm water and put on a humid tea-towel.

-Pile veggies on the bottom third of the rice-leaf, add tofu, herbs, avocado and sprinkle some lime juice over it. Add some peanuts.

-Fold the rice paper inwards from the edges and roll up tightly.

-Put salad leaves on a platter and put the finished roll on it (this way the rolls don’t stick to the platter)

-Half diagonally for a nice visual appeal

-Serve with the mint peanut dip and enjoy with cold beer or a nice chilled glass of Rosé :-)