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Rice paper rolls

2 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 5

2 serves of vegetables per 4 rolls

Diet and Allergies:

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Ingredients

Rolls

1 cup baby spinach
1 yellow capsicum, cut into thin strips
1 zucchini, julienned
2 carrots, julienned
3 leaves wombok (Chinese cabbage), finely sliced
200g firm tofu, cut into strips
20 rice paper rounds

Sauce

1 clove garlic, crushed
1/2 lime juiced
1 tsp brown sugar
1 tsp rice vinegar
30mL reduced-salt soy sauce*
15mL water

Method

Fill a large bowl with warm water. Quickly dip each rice paper round into the water until it is soft. Spread flat on a work surface.

Layer the vegetables, starting with the spinach over the bottom third of the rice paper. Then top with the capsicum, zucchini, carrot and wombok and finally the tofu. Fold in both sides of the rice paper, then lift the bottom edge over the vegetables. Tightly tuck and roll the rice paper away from you. Set aside seam side down. Repeat with the remaining rolls.

To make the sauce, mix all the ingredients together ensuring the sugar is dissolved.

*Gluten free if using gluten free soy sauce.

Tip

Cover with damp paper towel, then wrap well in plastic wrap and refrigerate to avoid drying out.

Variation

Replace the tofu with either chicken, avocado or tuna.

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