Vietnamese Summer Rolls with Crispy Tofu
For the summer rolls
1 dash black pepper
3 small carrot (sliced into strips)
1 tbsp chives
61⁄4 oz firm tofu (sliced)
1 tablespoon olive oil
1 medium onion (sliced into strips)
8 sheets rice paper
1 dash salt
1⁄2 head white cabbage (sliced into strips)
3 small zucchini (sliced into strips)
Heat the oven up to 200°C (390°F).
Place the sliced vegetables in a bowl. Season them with oil, salt, pepper and lime to taste and let them rest.
Warm 2 litres of water in a large pot.
Season the tofu with oil, chives, salt and pepper to taste and squeeze a 1/4 of lime on it.
Bake the tofu in the oven for 8 minutes.
Dip the rice paper sheets in the hot water till they soften (avoid burning your hands by rotating the sheet and avoid the sheets to stick to themselves).
Lay down the sheets on a chopping board and lay on top of them the vegetables and the sliced tofu.
Roll both sides of the rice paper sheets to shape a roll.