Roasted pumpkin, tofu, spinach and peanut rice paper rolls
150 g, cut into 2cm pieces
Dried chilli flakes
Rice paper roll wrappers
4 individual, (4 x 10g sheets)
Baby spinach leaves
1 cup(s), (20g)
100 g, Vegan Chinese variety, sliced
½ medium, cut into batons
Light peanut butter
2 tsp, crunchy variety
- Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin, chilli flakes, honey and 1 teaspoon tamari in a medium bowl and toss to coat. Spread pumpkin on prepared tray and bake for 20-25 minutes or until tender. Cool.
- Fill a bowl with warm water. Dip 1 rice paper sheet into water for 5-10 seconds or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove moisture. Place ¼ of the spinach in centre of sheet. Top with ¼ each of the pumpkin, tofu and cucumber. Fold up sides and roll to enclose filling. Repeat to make 4 rolls.
- Place peanut butter and 1 teaspoon boiling water in a small bowl and mix until smooth. Stir in mirin and remaining tamari. Serve rice paper rolls with dipping sauce.