Salad Rolls with Pumpkin and Tofu Recipe (

: Heat a heavy pan and smear with a little oil. Place the block of tofu in the pan and sear on both sides. Transfer to a plate and cut into thin strips. Heat 30 ml oil in the pan and stir in the shallots and garlic. Add the pumpkin and carrot, then pour in the soy sauce and 120 ml water. Add a little salt to taste and cook gently until the vegetables have softened but still have a bite to them. Meanwhile, arrange the tofu, chilies, lettuce, basil, roasted peanuts and hoisin sauce in separate dishes and put them on the table. Fill a bowl with hot water and place it in the middle of the table, or fill a small bowl for each person, and place the stack of rice wrappers beside it. Tip the cooked vegetable mixture into a dish and add to the bowls of ingredients on the table. To eat, take a rice wrapper and dip it in the water for a few seconds t soften. Lay the wrapper flat on the table or on a plate and , just off centre, spread a few strips of lettuce, followed by the pumpkin mixture, some tofu, a sprinkling of chilies, a drizzle of hoisin sauce, some basil leaves and peanuts, layering the ingredients in a neat stack. Pull the shorter edge of the wrapper (the side with filling on it) up over the stack, tuck in the sides and roll into a tight cylinder. Dip the roll into nuoc cham, if you like.