Ingredients
rice paper sheets
rice noodles
mint leaves
romaine
carrots
cucumber
fried tofu cubes (optional)
plum sauce
sweet and sour
peanut sauce
chopped peanuts
pineapple chunks
Preparation
batter tofu with bread crumbs and fry or cube raw tofu. Boil noodles for 1 minute. Soak each rice wrap until soft and pliable. Insert 1 oz noodle, pinch of veggies and top with tofu and a mint leaf. fold sides in and secure tightly. note: The paper will slightly harden and seal as it dries. I like to serve three different dipping sauces. Add chopped nuts to peanut sauce and pineapple to sweet and sour.
