Any Veggie Rice Paper Rolls

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Rice paper rolls are not only delicious but also quite impressive, and the good news is they're not too difficult to make. If you've never rolled one up before, there's a bit of a knack to it, and it might take some practice, but after a few tries, you'll get the hang of it. These rolls are best served with a generous amount of homemade peanut satay dipping sauce, which truly enhances the experience.

What makes these rolls truly special is the versatility they offer. You can experiment with different veggies and use whatever you have on hand. While tofu is a popular choice, it's not the only option – it adds a unique flavour and fills the rolls nicely. Here are some of our favourite combinations:

Carrots, Cucumber, Capsicum, Avocado, Lettuce, and Fresh Herbs.
Cabbage, Spinach, Apple, Basil, Capsicum, and Fresh Herbs.
Radish, Watercress, Spring Onions, Peas, and Coriander.

And the best part? You can add the protein of your choice! Tofu, prawns, and salmon all work wonderfully.

_Ingredients:

1 block of tofu
2 tablespoons soy sauce
1 tablespoon sesame oil

Fillings:

8 lettuce leaves
1 capsicum
½ apple
1 small kohlrabi
8 rice papers

Peanut Sauce:

3 tablespoons peanut butter
1 tablespoon soy sauce
1.5 tsp sesame oil
1 clove of garlic, crushed
1 tsp grated ginger
1 tsp vinegar
2 tablespoons hot water (add more if the sauce is too thick)

_{Instructions:}

Tofu:

Cut the tofu into 16 long pieces.
In a bowl, combine 2 tablespoons of soy sauce and gently toss the tofu in the soy sauce.
Heat a large frying pan with 1 tablespoon of sesame oil. Fry the tofu on both sides for 1 minute until it turns golden brown. Remove from the pan and allow it to cool.

Peanut Sauce:

Add all of the ingredients into a bowl and mix until well combined.

Fillings:

Slice the capsicum into long pieces.
Slice the apple and kohlrabi into long matchstick pieces.

To Fill the Rice Paper:

Cover a plate with warm water.
Place the rice paper onto the plate.
Cover a large chopping board with a damp tea towel.
Dip the rice paper into the water for 10 seconds; any longer, and it will become too difficult to work with.
Place the wet rice paper onto the board lined with the tea towel.
Place one lettuce leaf in the middle of the rice paper. Using the back of a spoon, add ½ tsp of the peanut sauce and spread it across the lettuce leaf. Place the tofu and other ingredients on top.
If you have fresh herbs such as mint, basil, or coriander, you can also add those in.
Fold in the two sides first, then roll gently from the bottom to the top, tucking in the ingredients as you roll. Repeat until all 8 rice papers have been filled.

These fresh rolls are best served straight away, but if you have any leftovers, store them in the fridge, separate and cover them with a dry cloth.

wonkybox

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