Vegan Rice Paper Rolls
- 1 medium red onion, thinly sliced
- 2 yellow capsicums, thinly sliced
- 300g snow peas, trimmed, thinly sliced
- 3 cups cabbage, shredded
- 2 carrots, grated
- 100g vermicelli rice noodles
- 2 Lebanese cucumbers, cut into matchsticks
- ⅔ cup fresh mint leaves
- ⅔ cup fresh coriander leaves
- Salt, to season
- Pepper, to season
- 12 x 22cm rice paper rounds
- 400g store-bought marinated tofu, cubed, cooked
- Sweet chilli sauce, to serve
1. In a medium bowl, combine onion, capsicum, snow peas, cabbage and carrot. In a large frying pan, cook the mixture over a medium heat, stirring, for about 5 minutes, or until vegetables soften.
2. Meanwhile, place vermicelli in a small heatproof bowl and cover with boiling water. Stand until tender, then drain. Using kitchen scissors, cut vermicelli coarsely.
3. Combine vegetable mixture and vermicelli in a medium bowl with cucumber, mint and coriander. Season with salt and pepper.
4. Prepare a bowl of warm water, and dip one rice paper round into water until soft. Lift sheet from water and place on a clean tea towel.
5. Top with one heaped tablespoonful of vegetable mixture and 1-2 cubes of tofu. Fold sheet over filling, then fold in both sides. Continue rolling to enclose filling.
6. Repeat to make a total of 12 rolls.
7. Serve rolls with sweet chilli sauce. Keep the rolls moist by covering them with a slightly damp paper towel until ready to serve.
These are a tasty way to increase your vegetable intake and get the kids involved in making their own dinner.
• Energy 1871Kj • Protein 24g • Total Fat 14g • Saturated Fat 2g • Carbohydrates 48g • Sugars 19g • Sodium 1042mg
Dietary and nutritional info supplied by NZ Nutrition foundation