Rice Paper Rolls & Satay Sauce
These fresh rice paper rolls and peanut-y sauce are so delicious, and far less complicated than they seem. Rice paper rounds are normally made from a combination of rice flour and tapioca flour, which comes from cassava root, making them naturally gluten-free. This recipe serves four as an entree or two as a main. Both the sauce and rolls can be made a few hours in advance and stored in the fridge.
Rice Paper Rolls & Satay Sauce
These fresh rice paper rolls and peanut-y sauce are so delicious, and far less complicated than they seem!
Serves:
4
Prep time:
40 minutes
Cook time:
0 minutes
INGREDIENTS
- 10 rounds rice paper
- 1 cucumber, finely sliced
- 1 carrot, finely sliced
- 1 cup red cabbage, finely chopped
- 300g cooked tofu*, sliced into chunks
- ½ cup mint, fresh
Dipping sauce
- ⅓ cup peanut butter
- 2 cloves garlic, crushed
- ¼ cup tamari
- 1 lime, juiced
- 2 tsp sesame oil
- 2 tbsp maple syrup (optional)
METHOD
- Prepare the sauce by combining all ingredients in a small bowl, as well as 2 tbsp water (30 mls) and set aside.
- Set up all of your ingredients ready to wrap the rice paper rolls. Set up a large wooden board and a flat bowl of warm water (this is for soaking the rice paper so the bowl needs to be larger than the rounds).
- Start by plunging one of the rice paper rounds in the water for just 30 seconds, then place on the board. Place fillings in the centre of the round in the shape of a rectangle.
- Roll up the sides carefully and tightly, without tearing, then place on a plate. Repeat with all remaining rolls and serve with dipping sauce.
Notes
- Sugar substitution: You can use honey instead of maple syrup.
- Need another tofu recipe? I love this really simple one. Simply make without the skewers.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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