Vietnamese Rice sheets 6 Carrot 1 Cucumber 1 small Capsicum | bell pepper 1/2 Tofu a small portion Garlic 1 pod Soy sauce 2 drops Olive oil 2 drops Mint leaves or basil leaves few Rice noodles little Hot water to dip the rice sheets Salt as needed Pepper powder 2 pinches For the sauce Peanut butter 2-3 tblsp Red chili flakes few Honey 2-3 drops Soya sauce few drops
Cut the carrots, cucumber and capsicum into thin strips. As asked by the moms who attended the show, i have shown “how to cut the carrots into thins strips” in the video. Add salt and sprinkle the pepper powder. Mix well. You can add cabbage, lettuce and add few drops of lemon juice too.
Using tofu is optional. If using, cut the tofu into long and chop the garlic into fine pieces. In a bowl add tofu, garlic and soya sauce, mix well and marinate this for 10 minutes.
In a pan add olive oil and saute this marinated tofu for 5 minutes.
Put the rice noodles in hot water for 2 minutes and drain the water.
The rice sheets will be stiff and once you put that into the hot water it will become soft.
Boil some water and keep it in a wide plate . I used the cake pan for that. Dip the rice sheets in the water and take it out immediately. Do not immerse it fully, else it will become too soft and tear while rolling. Place it on a clean cutting board. No need to grease the board. Instead of using a cutting board, you can use the back of a steel plate.
Now let’s start making the stuffing and make the roll. Place the noodles first, place it breadth wise. keep the veggies after that.
Place the tofu and mint or basil leaves on the top.
Let’s start folding the sheets. Start folding from the sides . Bring the sides in the center as shown in the center.
Now roll it from the front side and roll tightly.
Repeat the same for the rest of the ingredients. Keep this covered with a damp cloth till you serve this. This will avoid the dryness and keep the rolls fresh.
Cut the rolls diagonally using a sharp knife and serve it with peanut sauce.
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