These guys are super versatile, so once you’ve got the method down, feel free to play around with other veggies! Here’s a breakdown of the method.
Prep Your Veggies
It’s best to do this first because you’ll need your veggies ready to go as soon as the rest of the ingredients are prepped. Cut everything into long thin strips around 2-3 inches in length, depending on the width of your rice paper.
Prep and Cook the Tofu
Press all the water out of your extra firm tofu using either a tofu press or two sheets of kitchen roll. Slice your tofu into rectangles. Again, try to keep to around 2-3 inches wide. Using a pastry brush, cover both sides of the tofu in hoi sin sauce and lay on a baking tray. Grill both sides until lightly browned but not crispy. Leave to cool completely.
Cook the Noodles
Thin vermicelli rice noodles don’t need much cooking, so just submerge them in boiled water for 5-10 minutes. Drain them well through a sieve then plunge into cold water to stop them cooking. Drain again and set aside.
To hydrate your rice paper, you’ll need a large bowl or tray of cold water. You’ll also need a slightly wet chopping board to roll on. Dunk the rice paper for 20 seconds and remove it from the water. If you keep it submerged for too long it’ll over-hydrate and you’ll end up with rice paper that is tricky to work with.
There’s no right or wrong order to arranging your ingredients, but I find it easier to start with the very flat ingredients like tofu or slices of beet and to keep the “difficult to handle” ingredients in the middle of the roll.
Fold the top half of the rice paper over the ingredients then follow with the sides. Finally, roll the sheet towards you to seal.