I know, I know – another recipe. Now that I don’t have uni I’ve spent most of my days cooking. Which isn’t necessarily a bad thing, however I promise I’ll have more varied content in the future.
Rice paper rolls, like sushi or dumplings, have always been something that I’ve only really liked eating if I’ve made them myself. I find these to be such a great meal; they’re healthy, fresh and filling, and you can customise them in any way your little heart desires. They are SO easy to make and are a great way to get some raw veg into your system.
INGREDIENTS – makes 12 rolls
- 100gm vermicelli noodles, cooked according to packet instructions
- 250gm blog organic firm tofu, sliced into 12 equal pieces
- Vegetables of your choice (I like carrot, cucumber, capsicum and cabbage!)
- 12 sheets of rice paper
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 2 tsp minced garlic
- 1 mango, peeled and chopped
- 1 red chilli, stem removed
- ½ tsp sesame oil
- Juice of half a lime or lemon
- Pinch salt
- Marinate sliced tofu in sweet chilli sauce, soy sauce and garlic. Gently pan fry until sauce mixture becomes sticky (be careful not to burn!). Remove from pan and set aside
- Prepare rice paper according to packet instructions. It can vary for each brand, so make sure you check!*
- Add fillings to centre of roll. I normally put a piece of tofu then put veg on either side of that, and then I’ll put a pile of the cooked noodles on top
- Roll up! Grab the bottom of the paper and fold it over your fillings. Fold each side into the middle, then tightly roll the entire thing up! Repeat until all twelve rolls are made
- To make the dipping sauce, blend all ingredients until smooth (remove chilli seeds if you don’t like it hot!)
- Serve rolls with mango sauce! These will keep in the fridge for a good few days, however I generally manage to eat them all pretty quickly
I usually get a production line going, so I have one paper softening as I’m filling one. This means I can save time as I’m not waiting around for one to soften before filling it.
What’s your favourite filling?