Summer rolls platter

Method

1. Wrap the tofu in a clean tea towel and press it under a heavy pan for 10 minutes. Meanwhile, cook the rice noodles for the time on the packet, then drain, rinse under cold water until cold and drain again.
2. Cut the tofu into thin strips. Peel the carrot and cut it and the cucumber into fine matchsticks, and pick the mint leaves from their stalks.
3. For the dip, whisk the peanut butter with the juice of the lime and 3 to 4 tablespoons of warm water until smooth and pourable. Add a pinch of salt.
4. Fill a wide, shallow dish with warm water. Dip one rice paper wrapper in for 5 to 10 seconds until it turns pliable, then lay it flat on a damp board.
5. Lay a few mint leaves, a small bundle of noodles and some tofu, carrot and cucumber across the lower third of the wrapper. Fold the bottom edge over the filling, fold in the sides and roll up tightly.
6. Repeat with the remaining wrappers, keeping the finished rolls apart on a plate so they do not stick together.
7. Put the rolls on a platter with the peanut dip in a bowl alongside.

Tip Keep each wrapper in the water for as short a time as you can. It keeps softening as you fill it, and an over-soaked one tears.

Photo made with AI.

From Nosha · nosha.app