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