How to Cook Yummy Satay tofu rice paper rolls

Satay tofu rice paper rolls. Tofu rice paper rolls make a delicious, light lunch or a starter. They're fresh, vegan and gluten-free and come with a killer date & peanut sauce. Do you love rice paper rolls as much as I do?

Satay tofu rice paper rolls Vietnamese Spring Rolls with Crispy Tofu. It was my first time making rice paper rolls, so the first ones were a disaster, but after a bit of practice they. Deep fried fresh tofu served with peanut sauce. You can cook Satay tofu rice paper rolls using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Satay tofu rice paper rolls

  1. It's 1/4 of of a large cucumber.
  2. It's 2 of medium sized carrots.
  3. You need 150 g of rice noodles (three “bundles”).
  4. Prepare Handful of chopped herbs of choice (I used coriander).
  5. Prepare 200 g of peanut satay tofu (or can use normal tofu).
  6. You need 10 of rice paper sheets.

Steamed prawn / BBQ duck with mixed fresh salad, mint, vermicelli noodle wrapped with rice paper roll. To roll the spring rolls, I lift up the edge of the rice paper closest to me with the thumbs and forefingers of both hands, pulling it forward over the filling while simultaneously pushing back on the filling with the middle finger of each hand to get the roll nice and tight. Once the paper is over the filling, I fold one. Not only are these vegan rice paper rolls ridiculously healthy, they're also incredibly varied in taste and texture!

Satay tofu rice paper rolls instructions

  1. Gather the ingredients.
  2. Thinly slice the carrot, celery and cucumber. Chop the coriander/herbs of choice.
  3. Slice the whole block of tofu into long strips and cook in a non-stick frying pan.
  4. Once the tofu has cooked boil a kettle and pour water over the rice noodles.
  5. Let them sit until cooked then drain and rinse under cold water. To “cook” the rice paper simply por hot water over them.
  6. Assemble the rice paper rolls and enjoy! Makes 10.

Place one-third of the noodles, tofu, kale slaw and coriander in the centre of the sheet. Spread softened rice paper roll on a flat surface. Starting at one side, heap your tempeh, carrot, red pepper and spinach. Then roll to form a 'spring roll' configuration. Note: We made up this combo of ingredients ourselves as it's what we love.