This is a pretty simple recipe, but I find the quick pickling of the carrots, and using a well-marinated or smoked tofu can really make the difference between these being limp, bland salad rolls, to something quite moreish.


  • ¼ cup apple cider vinegar
  • 2 Tbsp agave syrup
  • 1 tsp salt
  • 2 carrots julienned
  • rice papers
  • 100 g vermicelli noodles soaked in boiling water for 3 minutes then drained
  • 1 Lebanese cucumber sliced into thin batons
  • 250 g marinated tofu sliced
  • roasted peanuts chopped
  • mint leaves


  1. 1 In a small dish, combine the vinegar, agave syrup and salt. Add the julienned carrots, tossing thoroughly and pressing so all the carrot is submerged in the liquid. Leave for at least 10 minutes, but longer is preferable.
  2. 2 Prepare a dish of tepid water to submerge the rice paper in and have all your vegetables, noodles, etc prepped and ready to go.
  3. 3 Dip the rice paper in the water for a few seconds then place on a clean dry surface. Layer in the centre a small amount of noodles, a few slices of cucumber, some slices of tofu, some pickled carrot, chopped peanuts and a mint leaf.
  4. 4 Bring two sides of rice paper over to form the ends of the rolls and then roll up as tightly as possible. Serve with sweet chilli sauce.