Vegan Rice Paper Rolls

• Vegetarian

• Produce

  • 1/2 Avocado, slices
  • 1 Carrot, large
  • 1 Chilli, red
  • 1 Cucumber, small
  • 1 Small bunch Thai basil

• Refrigerated

  • 2 oz Tofu

• Condiments

  • 1 Br][hoisin peanut dipping sauce

• Pasta & Grains

  • 5 sheets Vietnamese rice paper

• Deli

  • 1/2 cup Salad, mixed leaves

Found on crazyvegankitchen.com

Description

Ingredients

• 5 sheets Vietnamese Rice Paper
• 1 large Carrot, Julienned
• 1 small Cucumber, Julienned
• 1/2 an Avocado, cut into slices
• Small bunch Thai Basil
• 2 ounces Tofu, cut into strips (we use Satay flavored Tofu)
• 1/2 cup mixed Salad Leaves
• 1 Red Chilli, de-seeded and cut into thin strips
• br][Hoisin Peanut Dipping Sauce

Directions

• 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. Dont soak it for too long or itll tear to bits.
• 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.