Vietnamese Spring Rolls with Crispy Tofu

Start by preparing your rice noodles in boiling hot water for about 10 minutes (read instructions on the package), then drain and set aside.

Heat a large frying pan over a medium heat. Toss the tofu pieces in the cornflour and season with salt and pepper. Fry for around 5 minutes turning on all sides to ensure evenly crispy. Remove and set aside.

Mix the almond butter, soy sauce, honey, lime juice and chilli to make the dipping sauce. Add warm water as required to loosen to a pourable thickness.

To assemble the spring rolls, pour warm water into a shallow dish or skillet and immerse the rice paper to soften for just a few seconds until still slightly firm (it will keep getting softer after taking out.)

Transfer to a damp cutting board or plate and spread flat. In the bottom third of the circle add some crispy Florette leaves, a small handful of noodles, the sliced veg and torn coriander. Dip a piece of crispy tofu in the sauce and add on top.

Gently fold over the long flap at the bottom third, then the two ends then roll up the rest until sealed.

Serve 4 rolls each on a bed of Florette Crispy leaves and sprinkle with coriander and a squeeze of lime. Drizzle with more sauce or serve it on the side for dipping – add extra crispy chillies if you like too!