Vegetarian spring rolls with tofu and green olives

Huile d'olive de Nice PDO Olives vertes de France
Subtle flavour
Nems végétariens au tofu et olives vertes
A PDO
Preparation
20 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 50g of rice vermicelli
  • 2 small carrots
  • 2 shallots
  • 6 Chinese cabbage leaves
  • 2 black mushrooms
  • 100g of tofu
  • 1 handful of green olives from France
  • 8 rice paper sheets, each 20 cm in size
  • 20 mint leaves
  • 4 lettuce leaves
  • Frying oil, salt
For the sauce:
  • 1 clove of garlic
  • 1 cayenne pepper
  • 4 tablespoons of nuoc-mâm
  • 2 tbsp lime juice
  • 2 tablespoons of rice vinegar
  • 12 Thai basil leaves
  • 12 mint leaves
  • 2 teaspoons of sugar
  • 2 tablespoons of subtle-flavoured French olive oil

Tip

Choose green olives from France: the Picholine variety, Lucques, Aglandau, … or cracked olives from the Vallée des Baux de Provence (variety PDO), olives from Nîmes (variety PDO), and Lucques olives from Languedoc (variety PDO).

Instructions

  • Soak the mushrooms whilst you prepare the other ingredients.
  • Prepare the sauce: peel and finely chop the garlic. Chop the chilli. Mix all the ingredients together, stirring until the sugar has dissolved. Set aside in a cool place.
  • Soak the rice vermicelli for 3 minutes in very hot water. Rinse them under cold water, drain them and leave them to cool.

  • Grate the carrots, finely chop the shallots and cabbage, and chop the drained black mushrooms. Crumble the tofu. Stone the green olives and dice them finely. Mix everything together with the vermicelli.

  • Dip a rice paper sheet into lukewarm water, drain it and lay it flat on the work surface. Place the filling in the bottom quarter of the sheet. Fold the rice paper over the filling, enclosing it as you roll the sheet, tuck both sides over the roll as you go, and roll it up completely.
  • Heat the oil in a deep-fat fryer and fry the spring rolls twice until they are nice and crispy.
  • Serve them piping hot with mint and lettuce leaves, accompanied by a subtle-flavoured French olive oil dressing.

Tip

Choose green olives from France: the Picholine variety, Lucques, Aglandau, … or cracked olives from the Vallée des Baux de Provence (variety PDO), olives from Nîmes (variety PDO), and Lucques olives from Languedoc (variety PDO).
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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