Summer Rolls with a Vietnamese Pesto – Seema Pankhania

Ingredients

• 300g Firm tofu
• 3 tbsp corn flour
• 1 tsp garlic powder
• ½ tsp chilli powder
• 1 tsp onion powder
• 1 Cucumber, cut into thin matchsticks
• 2 medium carrots, cut into thin matchsticks
• 1 celery stick, cut into thin matchsticks
• Chillies (Optional)
• 1 packet rice noodles
• 8 sheets rice paper
• 4 lettuce leaves, torn into pieces
• 6–8 fresh mint leaves
• 6–8 coriander sprigs
• 6–8 chives, trimmed
• 1 ball mozzarella (optional, about 125 g)
• Vietnamese Pesto
• 1 large bunch basil
• 1 large handful rocket
• 1 large bunch coriander
• 2–3 tbsp fish sauce
• 1 tsp sugar
• 3 tbsp olive oil
• 1 handful cashews, toasted
• 1 green chili, roughly chopped