Rice paper rolls with tofu, lettuce and cucumber

Ingredients

• 100 g rice vermicelli noodles
• 125 g cucumber (0.25 cucumbers)
• 1 stalk Celery
• 60 g leafy greens (e.g., iceberg or spinach)
• 5 g coriander (1 handful)
• 200 g smoked tofu
• 1 tbsp soy sauce
• 1 tbsp peanut oil
• 4 sheets rice paper (22 cm diameter)

Instructions

1. 1.

   Place vermicelli noodles in a bowl and pour very hot water over them. Let soak for 7–10 minutes, then drain and let dry. Cut slightly smaller with scissors.

2. 2.

   While the noodles soak, wash cucumber and cut into sticks. Wash celery, deseed if desired, and cut into sticks. Wash leafy greens, clean, spin dry and slice into wide strips. Rinse coriander and pat dry.

3. 3.

   Slice tofu and drizzle with soy sauce. Heat oil in a hot pan or wok. Fry tofu over high heat for 2–3 minutes per side, then remove.

4. 4.

   Lay a kitchen towel on the work surface. Dip rice paper sheets one by one for 45–60 seconds in warm water. Remove, let drain and place next to each other on the towel.

5. 5.

   Place a small amount of prepared vegetables, greens, tofu and coriander in the center of each sheet, leaving at least 2 cm border all sides. Roll tightly and cut each roll in half across the middle.