Vietnamese Rice Paper Rolls

Makes 8 rolls

100g dried vermicelli rice noodles
½ Lebanese cucumber, thinly sliced into matchsticks
½ carrot, grated
1 ½ cups iceberg lettuce, shredded
1 good handful (about ¾ cup) fresh coriander, chopped
8 leaves of Vietnamese mint
1 Tbls oil
150g firm tofu, cut into 1cm * 4cm rectangles.
1 Tbls fish sauce
8 large rice paper roll sheets

Dipping sauce:
1 clove of garlic, crushed
2 Tbls fish sauce
Juice or 1 lime
1 Tbls honey
1/2 fresh, red chilli, chopped or if you perfer a hotter sauce crush in a mortar and pestle.

Method
1. Soak the rice noodles in boiling water for 5 minutes. Drain and run under cold water to cool down.
2. Heat oil in a pan and lightly fry off the tofu. Set aside to cool.
3. Combine cooled noodles, cucumber, carrot, lettuce and coriander in a bowl and coat with fish sauce.
4. To prepare the sheets for rolling you will need a large bowl of hot water. One at a time soak the sheets in the hot water for 10-15 seconds or until softened. Remove the sheet from the hot water and lay on the bench.
5. To assemble place 2 tbls of the noodle mixture towards the lower edge of the rice paper sheet and top with a slice of tofu and 1 Vietnamese mint leaf.
6. Gently fold the bottom of the sheet up over the mixture. Then fold one side at a time in toward the centre and roll up from the bottom to form a neatly packed cylinder (like a fat cigar). Repeat the process until you have made 8 rolls.

Option: You can crust the tofu with sesame seeds before frying if you would like some added texture.

Dipping sauce:
To prepare the sauce combine all the ingredients in a bowl and stir to dissolve the honey.