Veg and chilli tofu rolls
Reduced salt soy sauce
2 tbs, (1 tbs Tamari + 1 tbs to serve)
Chinese cabbage (wombok)
200 g, Shredded
Rice paper roll wrappers
120 g, (12 x 22cm diameter rounds)
150 g, Shredded
1 large, Cut into thin matchsticks
1 large, Sliced
- Heat the oil in a wok over high heat. Stir-fry tofu for 2-3 minutes or until golden. Add the sambal oelek and tamari and toss to combine. Cool in a bowl for 5 minutes. Stir in wombok.
- Working with one sheet at a time, soak rice paper in hot water for 10-20 seconds. Place on a clean tea towel to absorb excess water. Place a little tofu mixture in the centre of each sheet, then top with a little of the snow pea, carrot, mint and avocado. Fold in the ends and roll up firmly to enclose the filling. Repeat with remaining rice paper sheets and filling to make 12 rolls. Serve with extra tamari for dipping.