Rice Paper Rolls with Satay Sauce
This week’s recipe of the week has been shared by The Plastic Free Herbivore, Jess Wicks. Light and fresh, Rice Paper Rolls with Satay Sauce, perfect for a warm summer evening.
15 sheets rice paper
2 carrots sliced
1 cucumber sliced
1 capsicum sliced
1 avocado sliced
1 handful fresh coriander
1 handful fresh mint
500g firm tofu
1/2 cup peanut butter
1 tsp apple cider vinegar
3 Tbsp tamari or soy sauce
2 Tbsp chilli sauce
1/4 cup water
1/2 cup spring onions sliced
1/2 tsp chilli flakes
1 tsp sesame seeds
- Preheat the oven to 180 degrees celsius.
- Slice your tofu into long strips (2cm x 2cm), place on a lined baking tray and bake for 20 minutes or until they start to brown. This will make the tofu firmer and easier to handle; you can skip this step.
- Prepare all your vegetables by slicing them and presenting them on a tray or plate.
- Prepare the sauce by mixing all the ingredients in a bowl and using a fork to combine.
- Fill up a large bowl with warm water. This is for the rice paper.
- Take the tofu out of the oven (when it is finished). Assemble the rice paper rolls by placing a rice paper sheet into the water until it becomes soft, placing it onto a plate, adding all the vegetables and tofu and then rolling tightly.
- Serve with the dipping sauce on the side or add to the rolls while you are making them.
Vegan | Refined-sugar free