Rice paper rolls
January 15, 2013 § Leave a comment
Ingredients for two people
|1oo ml||soy sauce|
|1/2||red chili, finely diced (optional)|
|100 g||carrot, grated|
For the dipping sauce
Stir together the soy sauce, lime juice, and the chilli in a small dipping bowl.
For the rolls
Cut the tofu into long thin strips (about the length of the rice paper rolls).
In a kettle boil 500ml of water and add to a wide shallow bowl that will fit the rice paper rolls, let it cool a bit so you don’t burn your fingers! Place one piece of rice paper into the warm water and soak until it becomes soft (this will take just seconds). Place on a plate, add the carrot, tofu, beansprouts, cucumber and mint into the left of the rice paper, just as though you were making a burrito. Fold one side over, followed by the opposite, and then wrap the roll up as tightly as possible – as long as the paper still has enough moisture it will stick, so try to work quickly!
Dip into the soy dressing and enjoy!
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