Satay Tofu Rice Paper Rolls
I'm convinced that rice paper rolls are really the best way to down raw veg trauma-free. Not that I personally find it traumatic in the slightest, but I know that they are rather uninviting for some individuals who haven't grown up with their rather... fiberous (??) texture. Paired with satay tofu, this incredibly easy recipe is guaranteed to be enjoyed by small and big kids alike... provided they don't have a peanut allergy that is. I've kept the amounts super loose for this recipe, as once you get the technique of rolling down, I don't think you'll be wanting too many instructions. It's pretty straightforward and you'll soon find yourself getting in a groove and eye-balling amounts, rather than glancing at a recipe all that much. Enjoy honeybunches!!
Ingredients
- satay tofu (Woolworth's stocks a Macro brand that's vegan)
- mint leaves
- red cabbage, shredded super finely
- button mushrooms, finely sliced
- red capsicum, cut into sticks
- avocado slices
- rice paper sheets
- sweet chilli sauce/tamari to serve
Method
- In a small non-stick pan, sear off the tofu for a couple of minutes each side. Once cooked and lightly browned on both sides, cut into strips.
- Meanwhile, boil the kettle and prepare all your other ingredients.
- Make a reasonably warm water bath and set up your station so you have your tofu, other filling ingredients, water bath, rice paper sheets and a plate/container to put your complete rolls in.
- Roll up your rolls with a bit of each ingredient, to make as many as you desire. Check out my video (linked below) if you are confused as to how you roll them or google for a more detailed method.
- Devour with some sweet chilli sauce or tamari - or just as they are. Delish!!