These little rice paper parcels make such a fresh and tasty starter they will definitely impress your guests! I am not normally a fan of raw tofu but when it is paired with the crunchy vegetables and the smooth tangy dip it is a welcome texture. Red cabbage stars are optional obviously!
Ingredients for 6 rolls
6 Rice paper spring roll wraps
75 grams red cabbage, finely sliced
150 grams smoked tofu, cut into strips
Half a red pepper, cut into fine strips
Handfull of salted peanuts, lightly crushed
3 large lettuce leaves, finely shredded
Coriander Satay Dip
2 tablespoons of peanut butter
Half a lime, juiced
Quarter of a bunch of coriander
1 cm of fresh ginger
Half a chilli
Glug of soy sauce
75 ml of water
Prepare the vegetables, tofu and peanuts and divide them into 6 piles ready to fill the wraps.
Pour boiled water into something shallow like a baking dish and let the water cool until you can put your fingers in but it is still warm. It is much easier to know when the rice paper wraps are ready when you can touch them.
Now place a wrap in the water and keep your fingers touching it. The wrap is ready to come out when it is pliable but not completely soft. When ready, take out the wrap and lay on a plate or board. Place the filling in the middle. Now you are ready to wrap.
Start by folding over the top and bottom of the wrap over the filling. Then fold over one side, try to make the roll as tight as possible. Fold over the final side by rolling the whole wrap. This will be tricky at first but you will quickly get the hang of it. It really doesn’t matter to if they are not neat as it’s the taste that counts. Repeat 5 times.
To make the dipping sauce whizz all ingredients together in a blender. Add more soy sauce or lime juice to taste if required. Serve with the rolls. Such a refreshing and crunchy start to any meal!