Traditional Heritage

Vegetable Rice Paper Rolls

Cook Time:

25 min

Prep Time:

15 min

Servings:

4

Ingredients

  • ¼ red pepper
  • ¼ yellow pepper
  • ¼ orange pepper
  • 1 carrot
  • 1 slab extra firm tofu
  • 2 tbsp soy sauce
  • 2 tbsp sriracha
  • 2 tbsp agave/honey
  • 2 tbsp cornstarch
  • 15–20 spinach leaves
  • ½ cup red onions
  • Rice paper 4–6

Directions

  • Drain the water from the tofu slab and use paper towels to remove excess water.
  • Wrap the paper wrapped tofu in a kitchen towel and keep aside for half an hour.
  • Julienne cut all the vegetables into thin long strips and keep ready.
  • Take the tofu slab and cut it into thin slices and place on the baking sheet.
  • Mix together the sriracha, soy sauce, honey/agave & corn starch and baste the tofu slices on a greased baking sheet. Preheat the oven to 425 F.
  • Bake the tofu at 425 F for 20–25 minutes.
  • Turn the slices over in between the baking and baste the other side of the tofu slices with a brush.
  • Once done, the tofu slices should also be cut into thin strips.
  • Next, take a wide bowl with hot water from the tap, about 8–10 cups.
  • Now to assemble the rolls, take a rice paper and place in hot water for 20–30 seconds.
  • Next remove from water, shake off any extra water and place on a clean working surface.
  • Place some cut spinach, coloured peppers, carrots and tofu lengthwise along one side of the circular paper, spread them along the length on one side.
  • Roll the paper with the veggies into a tight roll.
  • Repeat with all the rice papers.
  • You should have 4–6 veggie rice paper rolls.
  • Using a knife, cut each roll into three pieces.
  • The rolls are best enjoyed with a spicy peanut sauce.
  • The peanut sauce recipe is under the marinades section.

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