1tablespoonsoy sauceuse tamari for gluten free version
For the dipping sauce
2tablespoonpeanut butteryou can also use tahini
For the summer rolls (makes 12)
12rice paper wrappers
1small carrotcut into batons (grate for young babies)
1red peppercut into batons
½cucumbercut into batons
spring onionthinly chopped
200grice noodlesvermicelli, pre-cooked*
Small handful mint leaves*chopped or torn into small pieces
For the tofu
400g firm tofu
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon cornflour
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Press the tofu* then cut into thin batons.
Place in a roasting tin and add a tablespoon soy sauce, a tablespoon of sesame oil and a tablespoon of cornflour*. Mix well.
Roast in the oven for 20 minutes, turning halfway, until just starting to turn crispy. Set aside and allow too cool.
For the dipping sauce
While the tofu is baking make the dipping sauce.
Place the juice of a lime, 2 tablespoons of peanut butter and a tablespoon of soy sauce into a small bowl or pot. Use a fork to mix well. Set aside.
For the summer rolls
Cook the rice
Put some warm water in a shallow bowl or dish.
Dip one rice paper wrapper into the dish until it is soft and then lay it on your chopping board.
Spread a little mashed avocado over the middle of the rice paper.
Add a few cooked rice noodles, a few vegetable and tofu batons and a little fresh mint.
Don’t overfill the wrap or it will be hard to roll.
Fold over the two end sides first, then fold the sides that are closest to you over so it covers the ingredients - the aim is to tuck in under the vegetables. Roll it up, rolling away from you.
If it isn’t sticking closed add a little water with your fingertip to close it.
Repeat with the remaining rice paper rolls until you’ve used up all the fillings.
Serve with the dipping sauce.
To press the tofu either use a tofu press or place a few layers of kitchen towel or a clean tea towel underneath and on top of the tofu on a chopping board. Place a heavy weight eg a large cookbook on top and leave for 10-15 minutes until most of the water has been pressed out of the tofu.
If you have time you could leave the tofu to rest in the marinade in the fridge for several hours.
If you can’t find pre-cooked rice noodles buy dried ones and prepare following the packet instructions.
Coriander or Thai basil also work well if you don't want to use mint.
Nutritional information is approximate and is intended as a guide.