IngredientsCook Time: 30 minutes
Rice Paper Spring Roll
7 Oz of SIMPLY FOOD Fresh Rice Vermicelli
12 pieces of SIMPLY FOOD Rice Paper
3 Oz of Yellow Bell Pepper
3 Oz of Carrot
1 Oz of Wood Ear Mushroom
2 Oz of Cucumber
3 Oz of Red Cabbage
3 Oz of Salad
1 Oz of Mint
10 Oz of Fried Tofu
Suitable amount of Green Onions
1/2 Tsp of Sugar
1/2 Tsp of Bouillon Powder
1 Tsp of Soy Sauce
2 Oz of Hoisin Sauce
150ml of Water
1 Oz of Sugar
1 ounce of Roasted Peanuts
InstructionsRice Paper Rolls
In a pan with cooking oil, fry the tofu until golden and then thinly julienne.
Prepare Simply Food Rice Vermicelli in cold water for 5 minutes to soften, then cook in boiling water for 5 minutes. Rinse briefly under cold water and drain.
Prep the ingredients by thinly julienning carrots, yellow pepper and cucumber. Thinly slice the red cabbage. Soak the wood ear mushroom and julienne.
In a separate pan, add cooking oil and green onions. Add carrots, stir fry until cooked, and set aside. Repeat this process for the yellow pepper and the red cabbage. Set each stir-fried vegetable aside on a separate plate.
In a clean pan, add cooking oil and green onions. Add wood ear mushroom, soy sauce, bouillon powder and sugar until everything is cooked.
Dampen a Simply Food Rice Paper sheet with water on both sides to soften. For each rice paper roll, place a desired amount of vegetables and Simply Food Rice Vermicelli on each piece of rice paper, and tightly wrap to create a spring roll.
Dissolve water, hoisin sauce, sugar and soy sauce in the pan over medium heat until well combined.
When the mixture comes to a boil, add peanut butter and dissolve.
Place the sauce in a bowl, and sprinkle some roasted peanuts and shredded carrot on top.
Dip the rice paper rolls into the sauce to enjoy!