Vegetable rice paper rolls
Prep:
15 mins
This is an extremely healthy snack to prepare for the family, the use of tofu here absorbs the flavours you will use, like a sponge making it absolutely delicious.
1 x 82g packet instant noodles, flavour sachets and vegetable sachets removed
¼ bunch coriander leaves, chopped
50g crushed peanuts
1 tbsp light soya sauce
10 rice paper sheets (found in any Asian food market)
100g tofu, thinly sliced
1 cucumber washed, cut into 8cm matchsticks
1 carrot, peeled, cut into 8cm matchsticks
Sweet chilli sauce, to serve
Bring 500ml of water to the boil.
Add the noodles and cook for 2 minutes. Drain.
Set aside to cool slightly.
Combine the noodles, coriander, peanuts and soya sauce in a small bowl.
Fill a large, bowl with warm water.
Soak 1 rice-paper sheet in the water for 20 seconds or until just soft (be careful not to soak for too long or the sheet will tear).
Drain the rice paper sheet on kitchen roll then transfer to a chopping board.
Place some of the noodle mixture in the centre, using a fork to drain off excess soya sauce.
Add some of the tofu, cucumber and carrot into the rolls.
Fold in the ends and roll up to enclose.
Repeat with remaining rice-paper sheets until you have run out of ingredients.
Serve with sweet chilli and soya sauce left over from mixture for dipping.
Serves
4
Preparation Time
15 minutes
Main ingredients
Pasta & Noodles, Vegetables
Recipe Type
Healthy, Kids Food, Lunch Box, Snacks
Cuisine
Asian
Level of Difficulty
Easy
