Gado-Gado Rice Paper Rolls

Method

1. Stir the peanut butter with the finely grated garlic, the kecap manis (keep a little back for step 3), the sambal and the lime juice. Add the hot water a spoonful at a time, stirring, until the sauce flows like thick yoghurt. Taste and balance the salt, sweetness, sourness and heat.

   Add in this stepSmooth unsweetened peanut butter 4 tbspKecap manis (sweet soy sauce) 1½ tbspSambal oelek (chili paste) 1 tspGarlic cloves 1Lime ½Hot water 4 tbsp

2. Bring a 18 cm pot of water to the boil over high heat and set a bowl of cold water nearby. Blanch the green beans for 2 min 30 sec, adding the bean sprouts for the last 30 seconds, then move both to the cold water. Cook the rice vermicelli in the same water for 3 min, until white and soft, then rinse under cold water and shake it very dry.

   Add in this stepGreen beans 60 gMung bean sprouts 60 gRice vermicelli 50 g

   high heat

3. Cut the tofu and tempeh into sticks 1 cm thick and 8 cm long and pat them dry. Heat the oil in a 24 cm non-stick pan over medium-high heat and fry for 6 min, turning, until golden on all sides. Turn off the heat, add the reserved kecap manis and toss; it turns sticky and glossy in seconds. Spread on a plate to cool.

   Add in this stepNeutral oil 1½ tbspFirm tofu 150 gTempeh 100 gKecap manis (sweet soy sauce) ½ tbsp

   medium-high heat

4. Cut the carrot into fine matchsticks, scrape the seeds from the cucumber and cut it into 8 cm sticks. Tear the lettuce into large pieces and pick the mint and basil leaves. Line everything up around your board; rolling goes much faster that way.

   Add in this stepCarrot 80 gCucumber 100 gRomaine lettuce leaves 4Mint sprigs 3Thai basil sprigs 2

5. Pour lukewarm water into a wide plate, dip a rice paper for 10 to 15 seconds and lay it on a damp board; it will keep softening even if it still feels a little stiff. On the lower third, lay lettuce, vermicelli, beans, sprouts, carrot, cucumber, tofu and tempeh, and herbs. Fold the bottom over the filling, fold in the sides and roll up tightly. Cover finished rolls with a damp tea towel so they do not dry out.

   Add in this stepRice paper sheets (22 cm) 6

6. Cut the rolls in half on the diagonal, sprinkle the chopped peanuts over the sauce and serve. Rice paper turns chewy as it sits, so eat them within 2 hours.

   Add in this stepRoasted peanuts, chopped 2 tbsp