2 super easy recipes I’ve been loving


This one is more of a snack I discovered only a few months ago and now can’t imagine a week without it. I’m pretty sure the ones I usually make are far from the original Vietnamese paper rolls, but they are perfect for a simple and a quick meal.

For my paper rolls I use:

  • Small round Vietnamese rice paper (I buy it from the specific Asian food store, but you can find it in major grocery stores as well)
  • Cucumber
  • Carrot
  • Avocado
  • Extra firm tofu (I fry it in the oven for a bit to make it crusty and warm)
  • Soy sauce

How to make:

  1. Cut cucumber, carrot, avocado and tofu into small strips (about 5 cm in length). Set them aside.
  2. Prepare one roll at a time. Take one rice paper and put it into warm water for about 5-7 seconds.
  3. Take it out and place it on a flat surface (a plate or a cutting board). Take one piece of cucumber, carrot, tofu, and avocado and place it in the middle of the rice paper.
  4. Wrap the paper to make a small roll. (This is the YouTube video I used the first time showing how to do that with a big paper, but it’s literally the same with the small one).

I usually eat them with soy sauce!


I found this one on the Tasty app, however, I’ve changed it a bit and adapted to my own taste.

I usually use:

  • Chili flakes (1-2 tablespoons) (depends on how spicy you want the soup to be)
  • Garlic (4 cloves) (chopped)
  • Ginger (2 tablespoons)
  • Lemongrass (2 stalks)
  • Lime leaves (3-4)
  • Tomato (2) (chopped)
  • Vegetable broth (2 L)
  • Soy sauce (4 tablespoons)
  • Coconut milk (420 mL)
  • Extra firm tofu cut into cubes (350g)
  • Mushroom (240g) (chopped)
  • Lime juice (about 1/4 cup)
  • Udon noodles
  • Honey (2 tablespoons)
  • Coriander to garnish

How to make:

  1. Put garlic, ginger and chili flakes together into a small bowl and crush them with a fork. When they’re done, set aside.
  2. Pour some oil into a pot and fry lemon grass for several minutes.
  3. Add crushed chili, ginger and garlic mix. Mix everything and cook for 2 more minutes.
  4. Pour vegetable broth, add soy sauce, coconut milk, lime leaves and chopped tomatoes. Stir everything and bring to a boil. Once it’s boiling, lower the heat and simmer for about 20 minutes.
  5. Add mushrooms and tofu. Stir and cook for 3 minutes.
  6. Add Udon noodles and cook for another 3 minutes.
  7. Add honey and lime juice, stir everything. Done!

♥Lots of love!

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