Japanese tofu rice paper rolls
25 g, thinly sliced
Rice paper roll wrappers
3 individual, (3 x 22cm diameter)
75 g, Japanese variety, cut into thin strips
Vegetable slaw, without dressing
60 g, kale mix
- Fill and boil the kettle. Pour boiling water into a saucepan and return to the boil over high heat. Cook noodles for 3 minutes or until just tender. Add snow peas and cook for 1 minute. Drain and rinse under cold water. Drain.
- Working with 1 sheet at a time, soak rice paper sheets in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean cloth to absorb excess water. Place one-third of the noodles, tofu, kale slaw and coriander in the centre of the sheet.
- Fold over 2 opposite edges of each rice paper, then roll to enclose filling. Repeat with remaining 2 rice paper rolls. Serve.
SERVING SUGGESTION: Soy sauce mixed with wasabi paste to taste.