Ingredients:
- 1 grated carrot
- 4 radishes cut very thin
- 1 cucumber in long strips without seeds
- 14oz tofu
- Fresh cilantro
- 3.5oz fine soy noodles
- 8.5inch diameter rice paper
- Organic Sun-Dried Tomato Pesto Rosso
- Oil for frying
Preparation:
- Boil water in a saucepan, when it starts to boil, add the soy noodles and turn off the stove. Let sit for 3 minutes, drain the noodles and let cool in a bowl.
- Cut the tofu into long, thin and wide strips. Optionally sauté the tofu strips in a pan with a little oil.
- When you have all the ingredients ready, take a bowl whose diameter is larger than the sheets of rice paper and fill halfway with hot water.
- Working with a single sheet of paper at a time, soak the paper for10 seconds in the bowl with water, remove, remove excess water, and place it stretched out on a board.
- In the center of the rice paper and just below half, place a couple of strips of tofu, top with the grated carrot, then cucumber strips, followed by cooked soy noodles, and on top the radish slices and fresh cilantro leaves.
- To fold the roll, from the bottom closest to you, fold the paper over all the ingredients, using your fingers so that everything is inside and very compact.
- Next, fold both sides towards the center of the roll.
- Finally, continue rolling from below up to the top of the rice paper.
- Use your fingers to help the roll take shape and more compact.
- Repeat with the rest of the filling.
- Serve cold or room temperature and dip in the Sun-Dried Tomato Pesto Rosso.