Makes:20
Ingredients:
- 250g Chang’s gluten-free vermicelli
- 20x edible rice paper rounds
- 40 edible flowers and nasturtium leaves
- 1 telegraph cucumber cut into matchsticks
- 200g firm tofu or tempeh, sliced into matchsticks
- 3 green onions, sliced thinly
- 1 cup combined mint and coriander leaves
- 10 green oak lettuce leaves, halved
- 1/2 cup Chang’s Hoisin sauce
- 1/4 cup roasted peanuts, crushed
- 2tbsps Chang’s Light Soy Sauce
- 1 tbsp Chang’s Sesame oil
- Juice of 1 lime
Method:
- Place vermicelli in a large heatproof bowl, pour over enough boiling water to cover noodles and stand 4 minutes or until noodles are softened: drain and cut into rough lengths.
- Combine vermicelli in a large bowl with cucumber, tofu, onion, herbs and lettuce: set aside.
- Fill a large bowl with warm water.
- Using one piece of rice paper round at a time, submerge in water for 10-15 seconds to soften then transfer to clean working surface.
- Place two edible flowers or nasturtium leaves along the centre of the softened rice paper round and top with 1/4 cup of the noodle mixture.
- Fold in ends then roll rice paper to seal.
- Place on baking paper lined tray and cover with a clean damp tea towel and repeat with remaking rice paper rounds, flowers and noodle mixture.
- Combine Hoisin, Soy, sesame oil and lime juice in a small bowl and serve with rice paper rolls
