Tofu and roasted rice spring rolls

Serves 6 Starters and mains

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Method

Cut the tofu into 1.5cm slices. Pan-fry the tofu in hot oil until golden brown. Drain well on paper towel. When the tofu is cool enough to handle, cut the slices into 1cm strips. Cook the noodles in boiling water for 2 minutes, then drain and refresh in cold water. Drain and set aside. Heat a little oil in a frying pan and cook the carrot and kohlrabi until softened. Season with the sugar, 1/3tsp salt and ¼tsp freshly ground black pepper. When the vegetables have wilted, add the tofu and remove from the heat. Cut the noodles into short lengths. Add the noodles and roasted rice flour to the vegetables and toss to combine. Add the lettuce and herbs and toss through the mixture. Dip a rice paper wrapper in warm water for 1 second. Do not soak the wrapper as it will become too soft and tear when rolled. Place the wrapper on a flat surface. Wait for 20 seconds, then place a tablespoon of the tofu filling on the bottom third of the wrapper. Bring the bottom of the wrapper up over the filling, fold in the sides and then roll up. Set aside, seam-side down, while you prepare the remaining spring rolls. Serve with a vegan or classic dipping sauce.

For the Vegan dipping sauce:
Put the soy sauce, rice vinegar, lemon juice, sugar, a pinch of salt and 3tbsp of water in a small bowl and whisk to combine. Add the chilli, garlic and papaya and serve in six dipping bowls.

For the Classic dipping sauce:
Combine the fish sauce, lime juice, rice vinegar and sugar in a small bowl. Stir until the sugar has completely dissolved. Add the garlic and chilli and serve in dipping bowls.