If you follow me on Instagram (@plantnutritionwellness) you will definitely know how much of a rice paper roll addict I am. Believe it or not, I once ate them for breakfast, lunch and dinner - I love them that much! Rice paper rolls will always be one of my favourite dishes and my famous peanut butter sauce a highly sought after recipe. So today I've written out the secret ingredients to this famous concotion for you all to try and enjoy!
2 cup fresh baby spinach
½ red capsicum, thinly sliced
½ carrot, thinly sliced
½ Lebanese cucumber, thinly sliced
1/3 cup fresh coriander leaves
1 cup red cabbage, thinly sliced
1/2 avocado, thinly sliced
6 sheets Vietnamese rice paper
150g tofu, sliced lengthways into small rectangles
2 tbsp Soy sauce or tamari (if gluten free)
1 tsp olive oil
Sweet satay sauce
1 tbsp natural peanut butter
2 tbsp soy sauce or tamari (if gluten free)
1 tbsp sweet chilli sauce
Hot water to thin
Heat a large fry pan with oil over medium heat. Add in tofu strips and cook for 5-10 minutes, rotating until completely browned.
In the last 1-2 minutes, reduce heat on frying pan and add soy sauce. Allow soy sauce to soak through tofu. Remove from heat and allow to cool.
Meanwhile, prepare dipping sauce by whisking together peanut butter, soy sauce and sweet chilli sauce until smooth. Add hot water until mixture reaches desired consistency.
Prepare a large bowl of lukewarm water to soften rice paper in.
One at a time, submerge rice paper into water for about 5-10 seconds until soft
Place a small bed of cabbage, coriander and spinach leaves in the middle of the rice paper. Top with small amounts of every other ingredient; carrot, cucumber, tofu, capsicum and avocado.
Roll rice paper roll up (bottom up, sides in and roll to close)
Serve with sweet satay sauce
Kiah Paetz is an Accredited Practising Dietitian and founder of Plant Nutrition and Wellness. She operates her private practice clinic at North Lakes, Carseldine and Hamilton. For bookings, please call 3040 6911 or contact email@example.com