By Katrina Woodman
These pretty rice paper rolls are packed with fresh flavors and served with a simple peanut sauce with a tofu twist.
386 calories per serve
Allergens: The recipe may contain groundnut, gluten, wheat, and soybean.
- 12 round 22cm rice paper wrappers
- 2 avocados, thinly sliced
- 24 fresh coriander sprigs
- 24 large fresh mint leaves
- 300g red cabbage, finely shredded
- 2 large carrots, cut into matchsticks
- 2 Lebanese cucumbers, deseeded, cut into matchsticks
- 100g bean sprouts, trimmed
- 3 green shallots, thinly sliced diagonally
- Tofu peanut sauce
- 150g silken tofu
- 70g (1/4 cup) natural smooth peanut butter
- 2 tbsp rice wine vinegar
- 1 tbsp Shiro miso paste (white miso paste)
- 3 tsp honey
- 3 tsp finely grated fresh ginger
- 2 tsp tamari
- 1 small garlic clove, crushed
- Select all ingredients
- Step 1 For the tofu sauce, place all the ingredients in a blender and blend until smooth. Set aside.
- Step 2 Dip 1 rice paper wrapper in cold water for 10-20 seconds or until starting to soften. Drain on a clean tea towel. Place on a work surface. Top with 2 avocado slices, 2 coriander sprigs, 2 mint leaves, a little cabbage, carrot, cucumber, bean sprouts, and shallot. Fold in ends and roll up firmly to enclose. Repeat with the remaining wrappers and serve with tofu sauce on the side.
Shiro (white) miso paste adds an umami flavor that works well with honey and ginger.
Throw any leftover silken tofu into a fruit smoothie for a protein boost, add to a vegan mousse, or scramble with onion and curry powder for an easy dinner.
You can mix things up using whatever seasonal veggies you have on hand – the more colorful, the better! There’s no cooking involved so they’re a great option for hot summer nights, or for casual entertaining – simply put everything on the table and let everyone roll their own.