100g firm tofu
oil, for frying
60g cellophane noodles
140g carrot, cut into thin strips
140g kohlrabi, cut into thin strips
1 pinch of sugar
1 tsp salt
¼ tsp freshly ground black pepper
2½ tbsp roasted rice flour
1 small iceberg lettuce, shredded
½ handful holy basil leaves
½ handful coriander leaves
24 rice paper wrappers
Cut the tofu into 1.5 cm slices. Pan-fry the tofu in the hot oil until golden brown. Drain well on paper towel. When the tofu is cool enough to handle, cut the slices into 1 cm strips.
Cook the noodles in boiling water for 2 minutes, then drain and refresh in cold water. Drain and set aside.
Heat a little oil in a frying pan and cook the carrot and kohlrabi until softened. Season with the sugar, salt and pepper. When the vegetables have wilted, add the tofu and remove from the heat.
Cut the noodles into short lengths. Add the noodles and roasted rice flour to the vegetables and toss to combine. Add the lettuce and herbs and toss through the mixture.
Dip a rice paper wrapper in warm water for 1 second. Do not soak the wrapper as it will become too soft and tear when rolled. Place the wrapper on a flat surface. Wait for 20 seconds, then place a tablespoon of the tofu and noodle mixture on the bottom third of the wrapper. Bring the bottom of the wrapper up over the filling, fold in the sides and then roll up. Set aside, seam-side down, while you prepare the remaining spring rolls.
Serve with the dipping sauce.