Rice Paper Rolls

Yield: 5 servings (2 rolls each)

 Ingredients:

  • 10 sheets of rice paper

  • 1 -oz block of extra firm tofu

  • 2 tbsp light soy sauce

  • 2 carrots, in thin rounds

  • 1/2 an english cucumber, in match sticks

  • 1 red pepper, thin strips

  • 1 bunch mint or cilantro

  • 2 tbsp corn starch

  • 1 tbsp sesame oil (optional)

    Sauce Ingredients

  • 1/4 cup wow butter or peanut butter

  • 1 lime, juiced

  • 1 tbsp brown sugar

  • 2 tbsp soy sauce

Equipment:

  • 2 Baking trays

  • Medium bowl

  • Large Bowl

  • Cutting board and Knife

  • Liquid Measuring cup

  • Large mixing bowl

  • Large Plate

  • Mixing spoons

  • Vegetable Peeler

Nutritionals:

  • Calories: 126

  • Protein: 3.3 g

  • Fat: 5 g

  • Carbs: 18 g

  • Fibre: 1.6 g

  • Net carbs: 18 g - 1.6 g = 16.4 g

Directions:

  1. Pre-heat over to 400F.

  2. Remove tofu from packaging and pat dry with paper towel. Slice tofu in half lengthwise and then cut the block into medium thick slices across the width of the block.

  3. Place tofu slices into the large bowl and coat them in soy sauce and sesame oil. Sprinkle cornstarch overtop and toss until covered.

  4. Lay tofu slices on the baking sheet and cook for 15-20 minutes until crispy, flipping half way.

  5. Slice your carrots, cucumber, and peppers.

  6. Roughly chop the mint or cilantro

  7. Set up your roll assembly:

    • Fill up the second baking tray with warm water.

    • Dip a rice paper sheet into the water for 3 seconds per side, then lay it onto the plate.

    • Place a layer of veggies and tofu in the bottom centre of the rice paper.

    • Carefully fold the bottom over the filling, fold in both sides, and roll it like a spring roll/burrito.

    • Repeat with remaining sheets.

  8. Sauce:

    • Add all the sauce ingredients into a medium bowl and mix until combined.

    • Serve as a dipping sauce for your rice paper rolls