Tofu fresh summer rolls

Step 1: Heat 1 tbsp vegetable oil in a non-stick pan over a medium-high heat and fry 9 oz firm tofu for 5–6 minutes, turning, until golden on all sides. Sprinkle with 1 pinch salt and leave to cool.

Step 2: Cook 3 ½ oz thin rice vermicelli in boiling water for 3–4 minutes (or as the packet says), until soft right through. Drain, rinse under cold water and drain again thoroughly, so the noodles don't wet the wrappers.

Step 3: For the dip, fry 1 clove garlic in 1 tsp vegetable oil in a small pan over a low heat for 30 seconds until pale gold. Stir in 4 tbsp hoisin sauce, 2 tbsp smooth peanut butter, 1 tsp tamari and 4 tbsp hot water and simmer for 1 minute, until smooth and glossy, like thick cream. Pour into small bowls, and top with 2 tbsp roasted peanuts and 1 red chilli.

Step 4: Fill a wide dish with warm water. Dip one 12 rice paper wrappers sheet for 1–2 seconds, just until wet, and lay it on a damp board. It will still feel firm; it softens in the next 30 seconds.

Step 5: On the third of the wrapper nearest you, lay a few pieces of tofu and a few 1 handful mint leaves and 1 handful Thai basil leaves leaves in a line; these will show through. Top with half a 6 soft lettuce leaves leaf, a small tuft of noodles, some ½ cucumber and 1 carrot.

Step 6: Fold the bottom edge over the filling and roll once, tucking it tightly. Fold in the sides, lay a 12 garlic chives stalk along the roll with one end poking out, then roll up to the end. The wrapper seals itself. Repeat, and keep the finished rolls under a damp tea towel.

Step 7: Serve within an hour or two, with the peanut dip. Don't refrigerate them, or the wrappers turn hard.