Sesame Vietnamese Rolls


75g rice vermicelli noodles
350g sweet chilli tofu nuggets, thinly sliced
4 tablespoons sesame seeds
25x 16cm round rice paper
½ bunch fresh mint leaves
1 carrot, julienned
1 red capsicum, julienned
1 cup baby spinach leaves

Dipping Sauce:
¼ cup lime juice
¼ cup tamari


  1. Place the noodles in a heatproof bowl, cover with boiling water and soak for 5 minutes or until tender. Drain well
  2. Combine sliced tofu and sesame seeds
  3. Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Lay on work surface
  4. Place two mint leaves in the middle of rice sheet
  5. Top with a little vermicelli, tofu, carrot, capsicum and spinach leaves leaving a 2cm gap at each end
  6. Fold in ends and roll up firmly to enclose filling. Repeat with remaining ingredients
  7. Combine dipping sauce ingredients
  8. Serve fresh rolls with dipping sauce

Makes 25

N.B If you want to save the rolls for later, cover them with wet paper towel and store in an airtight container or wrapped in cling wrap

Posted in Blog, Healthy Recipes.