tofu-and-vegetable-rice-paper-rolls

Tofu and Vegetable Rice Paper Rolls

Total time: 1 hour

Serves 16

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

500g - Firm tofu, pat dry, cut into 16 pieces

2 tb - Soy sauce, reduced sodium

2 tb - Ginger, grated

1 tsp - Vegetable oil

16 pcs - Rice paper sheets

4 - Carrots, grated

1 - Cucumber, grated

3 cups - Bean sprouts

2 - Mangoes, sliced

½ cup - Fresh coriander

1 tb - Sweet chili sauce

1 tb - Lime juice

UTENSILS

Microwave, Frying pan, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Combine the tofu, soy sauce and ginger in a bowl. Mix well.

2. Heat the oil in a non-stick frying pan over medium-high heat and Cook the tofu for 30 seconds on each side until golden. Set aside to cool.

3. Fill a bowl with hot water. Place one rice paper sheet in the water for 5 seconds. Carefully remove from the water and lay flat on a clean surface.

4. Place 1 piece of tofu and a little bit each of cucumber, carrot, bean sprouts, mango and coriander on the center of the rice paper. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat the same process with the remaining ingredients and rice paper sheets.

5. Combine the sweet chili sauce and lime juice in a bowl to make the dipping sauce.

6. Serve the rice paper rolls with the dipping sauce.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 201g