This is one of my favourite light summer lunches with the yummiest dip. The rolls can really be made with any veggies you have but they it’s good to have a combination of soft and crunchy. The dip can also be used as a stir fry sauce, just thin it out with more water. You can also use almond butter or any other nut butter instead of peanut butter for a different flavour.
This is a quick and easy meal to use up leftovers in your fridge. It also takes no time at all.
1 block of Tofu (sliced lengthways)
1/3 Cucumber (thinly sliced)
1 Carrot (peeled and thinly sliced)
A handful of Red Cabbage (thinly sliced)
1 small Avocado (sliced)
Rice Paper Wraps
1tbsp peanut butter (heaped)
2tbsp tamari or soy sauce
1tbsp rice wine vinegar
1tbsp sesame oil
1tsp maple syrup
Water (as needed to thin)
- Drizzle a little soy sauce over the sliced tofu and cook in an oven at 180 degrees (fan) for 30 minutes flipping half way through.
- Whilst the tofu is cooking you can prep all the sliced veggies and the sauce.
- Add all the sauce ingredients apart from the water to a small bowl and mix together. Once combined, add water to get the consistency you desire.
- Once the tofu is cooked remove from the oven.
- With all the sliced ingredients ready, heat some water in the kettle. Get a couple of plates out to make the rolls. Add hot water to one plate (not too hot, you don’t want to burn your hand).
- Place a rice paper wrap in the hot water for 5 seconds. Remove and place on the second plate add in a bit of each of the sliced ingredients then wrap the ends over and roll the wrap up.
- This should make about 4 – a good portion for lunch. There may be some leftover tofu but if you’re like me you’ll just dip that in the sauce and eat it too!
- If there’s any sauce left refrigerate and use within 3 days.