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Tofu Rice Paper Rolls with Almond Satay Sauce

Time
60 minutes
Serves
4
Calories
306

Ingredients

  • 16 sheets of rice paper
  • 300g firm tofu, 5mm thick strips
  • 1 red chilli, finely chopped
  • 2 tbsp ginger, grated
  • 200g cucumber, thinly sliced
  • 200g carrots, cut into matchsticks
  • 100g snowpea sprouts
  • 60g almonds
  • 1 tbsp soy sauce
  • 10g rice malt syrup
  • 1 tbsp lime juice
  • 1 clove garlic, crushed

Method

  1. Sprinkle tofu with grated ginger and chilli.
  2. In a non-stick frypan over medium-high heat, cook tofu until golden on both sides. Remove from pan and set aside.
  3. Place one sheet of rice paper in warm water until it begins to soften. Remove from water and place on a damp tea towel.
  4. Place a small amount of each ingredient in the middle of the rice paper. Fold one side over the filling. Fold up either end and fold over the remaining side. (See rice paper packet for more detailed instructions).
  5. Using a mortar and pestle or stick blender, crush almonds. Add soy sauce, rice malt syrup, lime juice and garlic. Stir to form a thin paste.
  6. Serve rice paper rolls along with almond satay sauce.