Vegetarian Recipe - Tofu Summer Rolls

Ingredients

Makes 8 rolls
150g dried rice vermicelli
200g block of marinated tofu, sliced into 1cm batons (I like the Soyco brand available at Woolworths)
½ small iceberg lettuce, shredded
1 carrot, finely grated
½ bunch Vietnamese mint, leaves picked
8 x rice paper rounds

Optional: peanut dipping sauce

Instructions
1. Soak the rice vermicelli in boiling water (from a kettle is fine) in a large bowl for ten minutes until softened. Drain and rinse under cold running water.
2. Set up a workstation with the tofu, lettuce, carrot and mint in separate bowls or piles on a bench. Fill a bowl larger than the rice paper rounds with warm water and dip one of them into it for ten seconds or so to just soften.
3. Place a softened rice paper round on a clean damp tea towel and top with the lettuce, then vermicelli, carrot, mint and tofu. Fold both ends in and roll up tightly. Place on a plate and cover with another clean damp tea towel while you repeat with the remaining rice paper rounds and ingredients. Serve as is or with peanut dipping sauce, if you like.

Variation: Try substituting poached and shredded chicken or cooked prawns instead of tofu.