Rainbow Rice Paper Rolls

These rainbow rice paper rolls with nut sauce are the tastiest appetizer or dinner recipe. They contain a rainbow of veggies and a delicious sauce, making it a delicious, colourful and healthy dish. The sauce can easily be made both oil-free (and nut-free) if needed!

Prep time: 20-30 minutes

Cook time: 8 minutes

Servings: 12 rolls (approx)

Ingredients

• 1/2 block of extra-firm tofu (about 175g of tofu)
• 1 red bell pepper
• 1 yellow bell pepper
• 2 medium carrots
• 1 cup chopped red cabbage (approx.)
• 2 mini cucumbers (about 1/3 large cucumber)
• Bundle of fresh mint
• Sesame seeds
• 12 sheets of rice paper

Nut Sauce

• 1/3 cup nut butter (I used almond, see notes for nut-free)
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame oil (see notes for oil-free)
• 1 tbsp maple syrup
• 1-2 tbsp water
• 1/4 tsp ginger powder
• 1/2 tsp garlic powder

Equipment

• Non-stick frying pan
• Shallow bowl

Instructions

1. Start by cutting the tofu into lengthwise pieces about 1cm thick.
2. Fry the tofu pieces on medium heat in a non-stick frying pan with a bit of oil. Fry for a few minutes on each side until golden.
3. Prepare all of the vegetables by thinly slicing peppers, cutting carrots lengthwise into small sticks, and thinly slicing red cabbage and cucumber. Wash and dry the mint leaves (I used about 3-4 per roll).
4. In a small jar, mix together nut butter of choice (I used almond, but you could use peanut butter or any other nut butter!), soy sauce, rice vinegar, sesame oil, maple syrup, water (starting with 1 tbsp and adding more if needed), garlic and ginger powder. Close the jar then shake until well combined.
5. Once the tofu is fried, remove from heat and set aside.
6. To a shallow bowl or large plate, add a bit of water (this will be used to dip the rice paper sheets).
7. Start assembling the rolls. Dip a rice paper sheet in water for 5 seconds, then place on a cutting board to assemble. Add 3-4 mint leaves to the middle of the rice paper sheet, then a sprinkle of sesame seeds, then about 3 thin pieces of each veggie (cucumber, red pepper, yellow pepper, carrot, red cabbage) and 1-2 tofu pieces to the middle of the rice paper. Fold in the sides, then tightly roll.
8. Repeat until all of the veggies and tofu have been used (approximately 12 rolls).
9. Dip in the nut butter sauce and enjoy immediately!

Notes

*You can use any nut butter in the dressing, such as peanut butter or other!

*For an oil-free version, simply omit sesame oil from the dressing.

*For a nut-free version, replace the almond butter with a seed butter such as sunflower seed butter or soy butter.