Roasted Carrot
& Sage Soup
Tofu Rice Paper Rolls
With Peanut Dipping Sauce

INGREDIENTS:
For 18 rolls
Rolls:
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18 rice paper rolls
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2 peppers (capsicums – can be red, yellow or green), julienned
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1 small cucumber, julienned
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2 carrots, julienned
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1 cos lettuce
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150g vermicelli rice noodles
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2 spring onions, finely sliced (optional)
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1 avocado, sliced thinly
Tofu + marinade:
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500 g tofu, pressed
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2 tbsp soy sauce
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1 tbsp ginger, grated
Peanut Dipping Sauce:
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2 large tbsp. peanut butter
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1 tsp maple syrup
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juice from 1 lime
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1 garlic clove, minced
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100ml warm water
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2 tbsp soy sauce
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1 tbsp sriracha sauce
DIRECTIONS:
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Heat up the oven to 175º (C) fan-force and line a baking tray with a piece of baking parchment.
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Cut pressed tofu into 18 thin rectangles.
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In a separate bowl add the ingredients for the tofu marinade (soy sauce & ginger). Dip the tofu slices in the marinade and then place on the prepared baking tray. Roast for 20 minutes, flipping halfway through.
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Meanwhile prepare vermicelli noodles according to packet instructions. Set aside
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Next make the peanut dressing by adding all of the ingredients together in a bowl and whisking until well combined. Adding more water until the desired consistency is reached.
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Prepare all of the vegetables for the roll and then you are ready!
ASSEMBLING THE ROLLS:
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Dip the rice paper rolls in warm water for 5 seconds to let it loosen, shake off any excess liquid and then place on a clean work surface.
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Start filling the wrapper, but make sure you do not overfill. I put 1 cos lettuce leave on the bottom, followed by a small amount of vermicelli noodles, some vegetables, than one slice of cooked tofu and then topped with fresh coriander and spring onions.
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Once you finish with the filling, start rolling each like a burrito. Fold sides over and start rolling from the bottom making sure you hold the filling tightly with your other hand. It takes a few goes to get the knack of it.
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Repeat steps 2 and 3 until you’ve run out of your filling or / and wrappers. Enjoy your rolls, dipped in the prepared peanut sauce or also sweet chilli sauce or soy sauce.