These rice paper rolls are a super simple way to utilise the vegies in your fridge that isn’t a salad! You can prep your rice paper rolls in advance and store them in the fridge for 24-36 hours.

TIP: Separate the rolls with baking paper when storing them in the fridge to avoid them sticking together.

SERVES: 2 people as a main or 4 people as a snack.

Ingredients:

• Rice Paper
• 1-2 cups of salad mix (use fresh salad leaves like shredded lettuce, kale, cabbage, carrot or beet
• 1 block of Tofu or chickpeas
• Fresh herbs roughly chopped- coriander or mint
• 1/2 an Avocado
• 1 cup of thinly sliced fresh vegies – Capsicum, cucumber or onion
• Optional sesame seeds to garnish
• Satay Sauce (use gluten free tamari to make this a completely gluten free recipe) (From our Rainbow Satay Bowl recipe)

Method:

1. Finley slice all ingredients
2. Prep satay dipping sauce
3. Cut tofu into 1 cm cubes and cook them in a fry pan or air fryer until golden brown – season with salt and pepper.
4. Boil water to almost fill a regular sized bowl
5. Once water in the bowl has cooled slightly, dip the rice paper into the water before laying flat on a chopping board.
6. Fill the middle of the rice paper roll with your ingredients
7. Fold and roll your rice paper to secure the roll

ENJOY!