Rice paper lunch box

Ingredients:
Rice paper (from an Asian grocer, or the supermarket)
1/4 pack of Vermincilli rice noodles
150g Firm tofu (sliced into narrow strips)
1 cup small button mushrooms (quartered)
1/2 bunch of shallots (chopped finely)
1 carrot (cut into thin julienne strips)
1/2 bunch baby buk choy (chopped finely)
1 cup mung bean sprouts (washed well)
1 clove garlic (diced finely)
small square of fresh ginger (diced finely)
1 fresh chilli (diced finely)
vegetable oil
sesame seeds

Sauces:
sesame oil
lemon juice
fresh chilli - diced finely
Braggs (or soy sauce)


Brush a wok or pan with a small amount of vegetable oil and heat over medium. Add half of the garlic, ginger & chilli. Stir for a couple of minutes and add the mushrooms. Raise heat and fry for up to five minutes adding some Braggs or soy sauce towards the end.

Repeat this process with the tofu.

Cover the carrots with a small amount of lemon juice and sesame oil and sprinkle with sesame seeds.

Fill a wide bowl or serving dish with about an inch of cold water and slide in one sheet of rice paper. Remove after about 30 seconds, it should still be a little stiff (it will soften afterwards). Lay flat on a clean surface and place a small amount of each of the ingredients in a narrow strip along the centre, leaving space up the top and bottom of the strip.


Dribble a teaspoon of the sauce over the ingredients so that you don't have to dip them later for flavour (this makes them more portable).

Fold the top and bottom over and then pick up one side and bring it over the strip to lay on to the other side, before rolling the remaining package into a roll.


Set aside and repeat the process.