Vietnamese Rice Paper Rolls with Sesame Dip

Ingredients

• 50 g sesame seeds
• 3 tbsp light soy sauce
• 80 ml chicken broth
• 2 tbsp rice wine
• 1 tsp rice vinegar
• 1 tsp Sesame oil
• 8 iceberg lettuce leaves
• 150 g shiitake mushrooms
• 250 g tofu (natural)
• 150 g soybean sprouts
• Salt
• 1 red chili pepper
• 100 g glass noodles
• 8 rice paper sheets

Instructions

1. 1.

   Toast the sesame in a dry pan, crush in a mortar, then mix with remaining ingredients and season.

2. 2.

   Wash lettuce leaves, shake dry, remove tough stems, slice into fine strips. Clean mushrooms and slice similarly.

3. 3.

   Cut tofu into 0.7 cm thick slices and long narrow strips. Rinse soybean sprouts, blanch briefly in boiling salted water, drain, cool, and pat dry. Wash chili, halve lengthwise, deseed, finely chop.

4. 4.

   Place glass noodles in a bowl, pour boiling water over them, let soak for about 5 minutes, then drain. Soak rice paper sheets one at a time in a bowl of water for about 1 minute, remove, and pat dry with a kitchen towel.

5. 5.

   Fill the center of each sheet with some lettuce, mushroom, noodle strips, soybean sprouts, and tofu strips. Sprinkle chili. Fold sides slightly and roll tightly. Seal well and cut into 3 cm wide pieces.

6. 6.

   Repeat with remaining ingredients. Arrange rolls upright on a plate and serve with sesame dip.

7. 7.