VEGAN RICE PAPER ROLLS

Vegan Rice Paper Rolls image

Provided by kaitlynria

Time 10m

Yield Serves 2

Number Of Ingredients 20

5 sheets Vietnamese Rice Paper
1 large Carrot, Julienned
1 small Cucumber, Julienned
½ an Avocado, cut into slices
Small bunch Thai Basil
2 ounces Tofu, cut into strips (or Satay flavoured Tofu)
½ cup mixed Salad Leaves
1 Red Chilli, de-seeded and cut into thin strips
5 sheets Vietnamese Rice Paper
1 large Carrot, Julienned
1 small Cucumber, Julienned
½ an Avocado, cut into slices
Small bunch Thai Basil
2 ounces Tofu, cut into strips (or Satay flavoured Tofu)
½ cup mixed Salad Leaves
1 Red Chilli, de-seeded and cut into thin strips
2 tablespoons Hoisin Sauce
1 tablespoon Crunchy Peanut Butter
1 teaspoon Tamari
3 tablespoons Water

Steps:

Prepare a large bowl of hot water to soften rice paper in.
Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.