Vegan Rice Paper Rolls
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Ingredients
Rolls
- 5 sheets Vietnamese Rice Paper
- 1 large Carrot, Julienned
- 1 small Cucumber, Julienned
- ½ an Avocado, cut into slices
- Small bunch Thai Basil
- 2 ounces Tofu, cut into strips (or Satay flavoured Tofu)
- ½ cup mixed Salad Leaves
- 1 Red Chilli, de-seeded and cut into thin strips
Sauce
- 5 sheets Vietnamese Rice Paper
- 1 large Carrot, Julienned
- 1 small Cucumber, Julienned
- ½ an Avocado, cut into slices
- Small bunch Thai Basil
- 2 ounces Tofu, cut into strips (or Satay flavoured Tofu)
- ½ cup mixed Salad Leaves
- 1 Red Chilli, de-seeded and cut into thin strips
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Crunchy Peanut Butter
- 1 teaspoon Tamari
- 3 tablespoons Water
Method
- STEP 1Prepare a large bowl of hot water to soften rice paper in.
- STEP 2Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
- STEP 3Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
- STEP 4Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
- STEP 5Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.
