Rainbow rice paper rolls

INGREDIENTS

  • 12 round 22cm rice paper wrappers
  • 2 avocados, thinly sliced
  • 24 fresh coriander sprigs
  • 24 large fresh mint leaves
  • 300g red cabbage, finely shredded
  • 2 large carrots, cut into matchsticks
  • 2 Lebanese cucumbers, deseeded, cut into matchsticks
  • 100g bean sprouts, trimmed
  • 3 green shallots, thinly sliced diagonally

TOFU PEANUT SAUCE

  • 150g silken tofu
  • 70g (1/4 cup) natural smooth peanut butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Shiro miso paste (white miso paste)
  • 3 teaspoons honey
  • 3 teaspoons finely grated fresh ginger
  • 2 teaspoons tamari
  • 1 small garlic clove, crushed

METHOD

Step 1

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For the tofu sauce, place all the ingredients in a blender and blend until smooth. Set aside.

Step 2

Dip 1 rice paper wrapper in cold water for 10-20 seconds or until starting to soften. Drain on a clean tea towel. Place on a work surface.

Top with 2 avocado slices, 2 coriander sprigs, 2 mint leaves, a little cabbage, carrot, cucumber, bean sprouts and shallot. Fold in ends and roll up firmly to enclose. Repeat with the remaining wrappers and serve with tofu sauce on the side.

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