Rainbow Rice Paper Rolls

A little more effort, but worth the reward! I loooooooove rice paper rolls. They’re loaded with veggies and a really light lunch (if you don’t eat 6 like I did the other day). Give these a go and get creative. And pls, whatever you do, make the sauce! It’s a game changer. I always used to serve these with sweet chilli sauce but my friend made this sauce for me once and I've never turned back. Now get rockin’ and rollin’.

Ingredients

1 packet of rice paper rolls

1 x Avocado

1 x Red capsicum

1 x Cucumber

2 x Carrot

Packet of bean sprouts

Mint

Coriander

Sesame seeds

Green/purple cabbage (finely shredded)

Butter lettuce

1 x block of tofu marinated and cooked in some Tamari, garlic and honey (just eye ball about 1/4 Tamari, a tbsp honey and one garlic clove)

For the sesame dipping sauce:

1 tbsp sesame oil

2 tsp honey

1/4 C tamari

1 tsp rice/white vinegar

Method

1. Combine the ingredients for the tofu marinade in a large dish. Slice the tofu into long strips and add to the dish. Let it marinade while you chop up your veggies.

2. Grab a large bowl of warm water to soak the rice paper sheets. Heat a pan on medium heat and sear the tofu in the pan. Don’t pour all of the marinade over the tofu until you’re just about to take it off the heat. (You don’t don’t want it to burn. You want a sticky sauce).

3. Place a damp tea towel on your bench. Soak the rice paper sheets for about 30 secs in the water and place it on the tea towel. Layer your ingredients lengthways at the top of the rice paper sheet, fold down once from the top, then the sides and then continue rolling down to close. Combine the ingredients for the sauce in a little dish ready to serve.