Ingredients
Method
1.Combine onion, capsicum, snow peas, wombok and carrot in a medium bowl; cook mixture in a heated large non-stick frying pan, over medium heat, stirring, about 5 minutes or until vegetables soften. Strain mixture into a colander over a large bowl; stand until cool.
2.Meanwhile, place vermicelli in a small heatproof bowl, cover with boiling water; stand until tender, drain. Using kitchen scissors, cut vermicelli coarsely.
3.Combine vegetable mixture and vermicelli in a medium bowl with cucumber and herbs; season with salt and pepper.
4.Dip one rice paper round into a bowl of warm water until soft. Lift sheet from water; place on a clean tea towel.
5.Top with one heaped tablespoon of vegetable mixture and one slice of tofu; drizzle with a little of the sauce. Fold sheet over filling, then fold in both sides. Continue rolling to enclose filling.
6.Repeat steps 5 and 6 to make a total of 12 rolls.
7.Serve rolls with remaining sauce.
Keep the rolls moist by covering them with a slightly damp piece of kitchen paper, then store them in an airtight container in the fridge. Rolls can be made a day ahead. Swap the tofu for cooked shredded chicken breast for a non-vegetarian option.
Note
