Bun Cha Gio Chay (Noodle Bowl with Vegetable Fried Spring Rolls)

Ingredients

• 12 spring roll wrappers
• 250 g firm tofu
• 15 g dried shiitake mushrooms
• 1 carrot, grated
• 100 g beansprouts
• 250 g rice vermicelli noodles
• 2 little gem lettuce
• 1 fresh mint
• 2 tbsp light soy sauce
• 1 tbsp caster sugar
• 300 ml vegetable oil for frying

Method

1. 1

   Soak the shiitake mushrooms in hot water for 10 minutes, then drain and chop finely.

2. 2

   Mix the crumbled tofu with the mushrooms, grated carrot and 1 tablespoon of light soy sauce.

3. 3

   Spoon the filling onto the spring roll wrappers and roll up tightly, sealing the edges with a little water.

4. 4

   Heat the oil in a pan and deep-fry the rolls in batches for 5-6 minutes, turning, until golden and crisp. Drain on paper towel.

5. 5

   Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain and divide between bowls with the beansprouts and lettuce.

6. 6

   Mix the remaining soy sauce and sugar with 100ml warm water for dipping, and serve the hot rolls on the noodles with mint and the dipping sauce.