Vietnamese Summer Rolls with a Creamy Peanut Hoisin Sauce.

Vietnam is my favourite country for food, and these summer rolls might have been one of the first things that sparked that love off. Some people prefer deep fried spring rolls, but I always get a very specific craving for these fresh ones. Packed with crispy tofu, fresh veggies, herbs and dipped in a rich creamy peanut dipping sauce (you can not miss the dipping sauce!), they're perfectly balanced, packed with 10 plant diversity points, and they're amazing in summer when you want something cooling. They are fiddly the first time you make them, but when you get used to it, you'll find them easy to whip up for lunch or a starter.

Nutritionally, they're a great one to have in the fridge for a light snack, especially after a run when you want something with a bit of protein in you before your next proper meal. Just bear in mind if you make them in advance they do start to dry out, so keep a wet towel over them in the fridge, and ideally don't leave them too long before eating.

For the Rolls:
Rice paper wrappers
Vermicelli noodles
Tofu – Chopped into rectangular bite-sized pieces
Vegetables: julienned
Carrot
Cucumber
Pepper
Spring onion
Any other vegetables you fancy
Fresh herbs:
Mint leaves or Thai basil

Peanut Dipping Sauce (per person)
1 tbsp peanut butter
2 tbsp hoisin sauce
Warm water (to thin the sauce)

Optional toppings: Crushed peanuts and crispy fried onions

Instructions:

1. Prepare the Tofu:
   Chop the tofu into bite-sized pieces.
   Toss with soy sauce, cornflour, and a little oil.
   Shallow fry or air-fry until crispy, then set aside.

2. Prepare the Fillings:
   Julienne the vegetables and herbs.
   Cook the vermicelli noodles and allow them to cool.

3. Soften the Rice Paper Wrappers:
   Fill a shallow dish or large plate with hot water.
   Dip each rice paper wrapper into the water for about 20-30 seconds, or until softened.
   Place the softened wrapper on a clean surface.

4. Assemble the Rolls:
   On the softened wrapper, layer crispy tofu, vermicelli noodles, herbs, and your chosen vegetables.
   Fold the sides inward, then roll tightly from the bottom.

5. Make the Peanut Sauce:
   In a small bowl, whisk together the peanut butter and hoisin sauce.
   Gradually add warm water to thin the sauce to your desired consistency.
   Garnish with crushed peanuts and crispy fried onions, if desired.

6. Serve and Enjoy:
   Arrange the summer rolls on a platter with the dipping sauce on the side.
   Serve fresh, or cover with a damp paper towel to keep them moist until ready to eat.