top of page

Roasted Carrot
& Sage Soup

Tofu Rice Paper Rolls 

With Peanut Dipping Sauce

7C8FD3E0-0707-491F-92BA-B255F23F6654-D8A

INGREDIENTS:

For 18 rolls 

​

Rolls:

  • 18 rice paper rolls

  • 2 peppers (capsicums – can be red, yellow or green), julienned

  • 1 small cucumber, julienned

  • 2 carrots, julienned

  • 1 cos lettuce

  • 150g vermicelli rice noodles 

  • 2 spring onions, finely sliced (optional)

  • 1 avocado, sliced thinly

​

Tofu + marinade:

  • 500 g tofu, pressed 

  • 2 tbsp soy sauce

  • 1 tbsp ginger, grated

​

Peanut Dipping Sauce: 

  • 2 large tbsp. peanut butter

  • 1 tsp maple syrup

  • juice from 1 lime

  • 1 garlic clove, minced

  • 100ml warm water

  • 2 tbsp soy sauce

  • 1 tbsp sriracha sauce 

DIRECTIONS:
 

  1. Heat up the oven to 175º (C) fan-force and line a baking tray with a piece of baking parchment.
     

  2. Cut pressed tofu into 18 thin rectangles. 
     

  3. 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.
     

  4. Meanwhile prepare vermicelli noodles according to packet instructions. Set aside
     

  5. 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.
     

  6. Prepare all of the vegetables for the roll and then you are ready!

​

ASSEMBLING THE ROLLS:

  1. 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.
     

  2. 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.
     

  3. 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.
     

  4. 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. 

bottom of page