The trusted Rice Paper roll, a hand held nutritional delight! A perfect way to obtain a variety of essential vitamins and minerals from a wide range of veggies! Combined with the amazing textures and flavours in which they all provide, this recipe will not only provide you with a complete protein, but an added creative and patient aspect to your personality.. they do get flimsy so be patient, but most of all get creative!
Think fuel with colour, this is an aspect in which I add to all my meals, an essential way to knowing that you are obtaining a wide range of goodness in which your body receives from eating lots of different natural wholefoods!
1 pack firm organic tofu, sliced into sticks
2 tablespoons brown rice miso
1/2 cup apple cider vinegar
1 tablespoon tamari
1 large baked sweet potato
2 large carrots cut into “sticks”
2 large cucumbers cut into lengths
1 large capsicums cut into lengths
1 cup fresh spinach leaves
1 small beetroot grated
1 pack rice noodles
1 pack rice paper
Preheat oven to 200 degrees celcius
Chop Sweet potato into medium sized chunks, cover in foil and bake in the oven for around 40-45 minutes or until softened (easily inserted with a fork)
Prepare all other ingredients as directed
Marinate the tofu by combining the marinade ingredients into a small jug and thoroughly whisking with a fork.
Place the tofu in a baking dish and cover with the marinade to ensure all pieces are covered, then place in the fridge
Boil a kettle of boiling water, place the rice noodles in a large bowl and pour over the boiling water, let them cook for no longer than 5 minutes, drain and set aside to cool.
Once the sweet potato is cooked remove from the oven, turn down the heat to 180, line a baking tray and place the marinated tofu evenly along the tray
Cook for aroundd 10-15 minutes or until the tofu is slightly browned
With the remaining marinade pour it into a separate cup until ready to make the dressing
To make the dressing simply combine all ingredients into a blender or food processor and blitz until you get a smooth, creamy consistency, if too thick dont be afraid to add a little more water!
To make the rice paper rolls, fill a large fry pan with luke warm water
Remove the sweet potato from the foil and simply squeeze out the potato from the skin and transfer to a bowl
Set yourself up an ‘assembly line’ of all prepared ingredients to easily assemble the rolls
Place a sheet of the rice paper into the warm water for around 5-8 seconds, it will become slightly soft to touch but will soften even more as you assemble.
Transfer the softened rice paper to a plate
Place about a tablespoon of sweet potato about 3 cm in from the closest point of the rice paper to yourself, then top with a stick of carrot, cucumber, capsicum, tofu, a few spinach leaves, rice noodles and beetroot.
Roll the rice paper over itself once then fold in both right and left side to enclose all the ingredients, until it is completely rolled! Don’t be afraid to tuck the sides in!
Repeat with the remaining sheets and ingredients!
Once rolled place on a slightly wet plate to avoid sticking and served with your Dressing!