Wednesday, 18 February 2015

Rice Paper Rolls




Last night my girlfriend and I decided to make Rice paper rolls filled to the brim with yummy goodness. They are so quick and easy to make, really healthy and oh so satisfying. I could probably eat these all day every day.



Ingredients:
  • Rice paper sheets
  • Tofu
  • Carrot, cut into thin strips
  • Cucumber, cut into thin strips
  • Mint
  • Spring onion
  • Vermicelli noodles
  • Coconut oil


Sauce:
  • Natural peanut butter
  • Hoisin sauce








Sauce:
Mix the natural crunchy peanut butter and  tablespoon of Hoisin Sauce together until combined. 


Rolls:
Pan fry tofu with a tiny bit of coconut oil for several minutes until both sides are a nice golden brown.
Place the noodles into deep bowl/dish and pour enough hot water over noodles to cover them. Leave to soak until softened.
Once soft, drain soaked noodles to remove all excess water.


Chop raw carrot and cucumber into thin strips (you can boil 
or slightly pan fry the vegetables if you desire).
Pick the mint leaves off the stalk and place them to the side with the chopped carrot and cucumber.
Remove cooked tofu and cut into thin strips
Grab a shallow plate and pour an even amount of warm water onto dish
Dip the rice paper sheets into warm water until completely covered. Remove and place on dry plate.
Do not soak paper sheets
Place ingredients 1/3 across the rice paper. Add sauce and fold accordingly.




Here is a delicious recipe that is currently my go to meal. You can also mix the rice paper rolls up by adding different sources of protein such as chicken or tuna, other vegetables and good natural fats such as avocado.  Food for the soul, enjoy. 
xx






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