Vietnamese Tofu Spring Rolls

Step 1

Place the vermicelli in a bowl, cover with boiling water, leave for 10 minutes.

Step 2

Drain well.

Step 3

Pat the tofu dry and cut into four slices.

Step 4

Heat the oils in a large frying pan and cook the tofu over medium heat for 3 minutes each side, or until golden.

Step 5

Drain on paper towels.

Step 6

Cut each slice into four width ways.

Step 7

Fill a bowl with warm water.

Step 8

Dip one wrapper at a time into the water for about 15 seconds, or until pliable.

Step 9

Place the wrapper on a work surface, top with some vermicelli, tofu, sea kelp, cucumber, carrot, cilantro and cashews.

Step 10

Roll tightly, folding in the sides and put on a plate, seam-side down.

Step 11

Cover with a damp cloth and repeat.

Step 12

To make dipping sauce #1, place the hoison sauce, kecap manis and lime juice in a bowl and mix.

Step 13

Serve immediately with the spring rolls.

Step 14

To make dipping sauce #2, mix all ingredients except fish sauce and taste. If you like the taste, add fish sauce.

Step 15

Taste again and adjust.