BAKED RICE PAPER ROLLS w/ PEANUT CHILI SAUCE

Ingredients

• 2 pcs Carrot, grated
• 1 pcs Medium red onion, peeled, sliced
• 240 g Mushroom, chopped
• 1 1/4 tbsp Ginger root, finely grated
• 400 g Tofu, raw (not silken), not cooked, firm, not drained
• 12 pcs Rice roll wrappers
• 1 tbsp Maple syrup
• 2 clove Garlic clove, minced
• 3 tbsp Light soy sauce, gluten free
• 120 ml Water
• 1/2 tsp Chili pepper flakes
• 1 1/2 tbsp Peanut butter, 100% pure, unsweetened, unsalted

Method

1. Set your oven to 200C.
2. Shred your carrots, slice your onions and mushrooms and grate or mince your garlic and ginger.
3. Add 1 tbs water to a frying pan and lightly fry off your onion, garlic and 3/4 of your ginger for 1 minute. Add the mushrooms and as they are browning start to scramble with your hands in the tofu. Once that is done add in your carrots and stir well. Stir fry for about 10 minutes.
4. Then fill a large mixing bowl 1/4 full with water. Place the rice paper into the water, only 1 sheet at a time. Soak 15 to 20 sec or until it is sofet enough to work with.
5. Add your filling into the middle of the rice paper and wrap it up like a burrito.
6. Place the rolls on a lined baking tray.
7. Bake for 20 - 30 mins depending on how crispy you like your rolls. Turning a few times throughout.
8. Make the sauce whilst they are in the oven.
9. Place all of the sauce ingredients (don't forget the leftover ginger) into a bowl or jar and mix thoroughly. If you want to heat the sauce you can gently on the stove or you can serve cold. Both work well.
10. Serve with the sauce and enjoy.