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Rice Paper Rolls

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Dairy Free | Vegetarian | Vegan | Gluten Free | Low FODMAP

Rice Paper Rolls 

Serves 1

100g Extra Firm Tofu

GF Soy Sauce (Tamari)

1 tsp Garlic Infused Olive Oil

1 TBSP EVOO + extra for cooking

4 x Flat Rice Paper Sheets

1 Cup Cooked Brown Rice Vermicelli

1 Carrot grated

1/2 Lebanese Cucumber finely sliced

1/4 Red Capsicum finely sliced

1/4 cup fresh mint

1/4 cup fresh basil


Dipping Sauce

1 TBSP extra crunchy peanut butter

2-3 TBSP GF Soy Sauce (Tamari)

1-2 tsp Brown Sugar (to taste)

Slice tofu into thin strips and then marinate in a container with the soy sauce, garlic  EVOO and EVOO. Allow to marinate for at least 10 minutes

Heat the EVOO in a large fry pan and cook tofu until all sides are golden. Remove from heat and allow to cool for a few minutes.

Soften the rice paper sheets in bowl with warm water. Place a couple of slices of tofu, a little rice vermicelli, carrot, cucumber, capsicum, mint and basil onto the rice paper sheet and roll up.

Repeat process until all rice paper rolls are made.

To make dipping sauce mix the peanut butter and soy sauce together with a fork. Continue to mix until the two combine into a homogenous mixture. Add in the brown sugar and stir to combine. Try sauce and add in additional soy sauce and/or sugar to taste. Serve with rice paper rolls and enjoy!

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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