Fresh rice paper rolls
Makes approximately 8 large rolls or 16 small rolls
1/2 cup quinoa
1 small carrot, peeled and grated
2-3 iceberg lettuce leaves, rolled and shredded
100g marinated tofu, finely cubed (I use 2 cakes of Japanese flavoured Soyco Tofu)
2-3 tablespoons fresh coriander, chopped
2-3 tablespoons fresh mint, chopped
2-3 tablespoons peanuts, toasted and crushed
2 spring onions, chopped
Vietnamese-style dressing (recipe follows)
rice paper sheets for fresh spring rolls
Place quinoa and 1 cup of water in a small saucepan. Bring to boil, reduce heat to low, cover with tight-fitting lid and simmer for 15 minutes. Turn off heat and leave for a further 10 minutes. Remove lid and allow to cool for 5 or more minutes. Gently fluff up grains using a fork.
Meanwhile, prepare other filling ingredients as listed above. Gently toss together with the quinoa and dressing in a large bowl.
Fill a shallow, flat dish with hot water. Soak one rice paper sheet for a few seconds until soft and pliant. Carefully lay out on a clean, flat surface and place 4 tablespoons (for large rolls) or 2 tablespoons (for small rolls) of filling in the centre of the sheet. Fold the left and right sides of the rice paper over the filling, bring the bottom side up and over to make an envelope of sorts, then, keeping gentle pressure on the covered filling to ensure a firmly packed result, roll upwards to seal the spring roll. Repeat with remaining filling and rice paper sheets.
Serve rolls with a simple hoisin dipping sauce, made by diluting a small amount of hoisin sauce with an equal quantity of water and mixing with a smaller amount of sweet chilli sauce.
1/8 cup light soy sauce (can substitute tamari for a gluten-free version - use less and adjust to taste)
1/8 cup lime juice
2 teaspoons caster sugar
1 teaspoon rice wine vinegar
1 small clove garlic, bruised
Combine all ingredients in a small jar and shake until caster sugar is dissolved. Taste for a balance of salty, sour and sweet flavours, adjusting quantities as required.