FRESH RAINBOW RICE WRAPS

Ingredients

• 120 ml Carrot, cut into thin matchsticks
• 120 ml Red cabbage, raw, shredded finely
• 1/2 pcs Red bell pepper, chopped finely
• 240 ml Coriander (cilantro) leaves, fresh
• 120 g Tofu, extra firm
• 6 pcs Rice roll wrappers
• 3 tbsp Chili sauce, sweet, A Taste of Thai
• 1 tsp Sesame seeds

Method

1. Slice tofu or tempeh into thin strips
2. Heat a large fry pan and add 1 tbs water or veggie broth. Fry the tofu or tempeh until golden on all sides and set aside.
3. To assemble spring rolls, fill a large bowl with lukewarm water. Dampen a tea towel and place on a cutting board. Dip rice paper into water until softened then place on the clean damp cloth, this is optional but they do stick to the board a little if you don’t do this.
4. Place a few strips of the tofu or tempeh in the centre of the paper. Layer with vegetables and herbs.
5. Gently fold the rice paper over once, tuck in edges and continue rolling until it is sealed.
6. Serve with sweet chili dipping sauce.
7. Enjoy!