Spring Rice Paper Rolls

GF, DF, V AND RSF - serves 4

Ingredients:

• 12 rice paper rolls

• 250g firm tofu cut into thumb size

• 1 large carrot cut into matchsticks

• 1 red capsicum sliced

• 1 lebanese cucumber sliced

• 1 spring onion sliced

• 2 cups shredded red cabbage

• 1 avocado sliced

• 2 cups spinach

• 1 sliced mango (optional)

Sauce:

• 2 tbsp peanut butter

• 1 tbsp tamari

• 1 tbsp water

• 1/4 tsp sesame oil

• 1 tsp raw honey/maple syrup

• 2 tbsp lime juice

• 1/2 tsp chilli flakes

Method:

1. Add your tofu to a heated pan with 1 tbsp of olive oil and a pinch of salt and pepper. Cook for 3 minutes each side.

2. Mix all your sauce ingredients together. Taste and adjust accordingly.

3. Wet the rice paper roll evenly, drip dry and put on plate slightly overhanging.

4. Add all your roll ingredients into the centre.

5. Fold, roll and tick in the side.

6. Dip in the sauce and enjoy!