Makes: Approximately 30 small rolls
120 g vermicelli noodles
3 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon palm sugar
250 g firm tofu, sliced 5mm thick and 50mm long
2 tablespoons sunflower oil
30 small rice papers
2 large or 4 small cucumbers, slices as per tofu
1 large or 2 small carrots, sliced as per tofu
1 cup Thai basil/Vietnamese mint leaves
1 cup coriander leaves
1 handful bean sprouts
1 clove garlic, finely shopped
Juice of 1 lime
1 tablespoon fish sauce
2 tablespoons castor sugar
Tiny drop of chilli sauce
1. Prepare all of the ingredients according to the instructions in the ingredients list.
2. Cook the vermicelli by adding it to a saucepan of boiling water for 3 minutes, then drain and allow to cool before rinsing with cold water.
3. Mix together 2 teaspoons of soy sauce, 1 teaspoon of fish sauce, and 1 teaspoon of palm sugar. Marinate the tofu in this mixture.
4. Whisk the eggs in another bowl with a splash of soy sauce and fish sauce.
5. Heat the wok and add the oil. Pour the egg mix into the hot wok and cook on a high heat until the mix is cooked right though and looks like a big omelette.
6. Remove from the wok, place on the chopping board and slice into long slithers.
7. Dip a rice paper wrapper into a bowl of warm water and remove immediately. Place the wet rice paper wrapper flat onto a clean workbench or chopping board.
8. Place a small amount of vermicelli noodles, then a small amount of each ingredients onto the bottom third of the rice paper.
9. Roll over once, tuck the loose ends into the roll, and then roll up.
10. Stack the rice paper rolls onto your platter to serve.
11. For the dipping sauce, mix all the dipping sauce ingredients together. Serve in a small bowl alongside the rice paper rolls.