Thai Style Spring Rolls with Coriander Peanut Pesto

By LEP04

Ingredients

• For the rolls:
• 1 packet rice paper wraps
• 1 block firm tofu, drained, pressed and chopped finely
• 2 tablespoons chopped fresh garlic
• 2 tablespoons chopped fresh ginger
• 3 large carrots, grated
• 4 spring onions, chopped
• 1 red chilli, de-seeded and chopped
• 1 bunch of coriander
• 1 tablespoon toasted sesame oil
• 2 tablespoons peanut oil
• 1 packet of rice vermicelli noodles
• For the pesto:
• 1 really large bunch of fresh coriander
• 1/2 cup of raw peanuts
• 2 cloves garlic
• 2 tablespoons olive oil, or more if needed
• Juice of 1/2 lemon

Preparation

Step 1

To make the pesto, combine all pesto ingredients in a food processor and blend until you have a smooth, lovely paste. It will smell amazing!

In a large wok or pan, heat the peanut oil on high heat. Add in the tofu and cook until it starts to turn golden – about 5 minutes or so. Now add in the ginger, garlic, carrots, onions, chilli and coriander and cook for a further 5 minutes, stirring everything together.

Now, in a large bowl filled with hot water, soak the noodles for a few minutes until they are soft. Chop them roughly on a board and then add them to the pan. At this point you’ll want to drizzle over the sesame oil as well.

Once the mixture has cooked for a further few minutes, turn the heat off and allow it to cool a little. To assemble the spring rolls – take a rice paper wrap and dip it entirely into a large bowl of warm water until it has become floppy, only about 30 seconds.

Now lay flat on the counter or chopping board and place about 2 tablespoons of mixture in the centre. Follow with a spoonful of the pesto and roll up! I go once over the mixture, bring in the sides and then roll to the end.