Picture this, you are sitting outside on the deck as the sun goes down on a warm summers evening. Your family is all there enjoying each others company while making these delicious rice paper rolls. That’s living!
Rice Paper Rolls w/ EPIC Satay Dipping Sauce
This recipe is light and fresh, perfect for a warm summer evening. Both the homemade tofu and satay sauce are the heroes of this dish and can be used in many ways.
Equipment
- Baking tray
- Large bowl
- Sharp knife
- Chopping board
Ingredients
Spring Rolls
- 15 sheets rice paper
- 2 carrots sliced
- 1 cucumber sliced
- 1 capsicum sliced
- 1 avocado sliced
- 1 handful fresh coriander
- 500 g firm tofu I used my homemade tofu
Satay Sauce
- 1/2 cup peanut butter
- 1 tsp apple cider vinegar
- 3 Tbsp tamari or soy sauce
- 2 Tbsp chilli sauce I used my homemade fermented chilli sauce
- 1/4 cup water
- 1/2 cup spring onions sliced
- 1/2 tsp chilli flakes
- 1 tsp sesame seeds
Instructions
- Preheat the oven to 180 degrees celsius.
- Slice your tofu into long strips (2cm x 2cm), place on a lined baking tray and bake for 20 minutes or until they start to brown. This will make the tofu firmer and easier to handle; you can skip this step.
- Prepare all your vegetables by slicing them and presenting on a tray or plate.
- Prepare the sauce by mixing all the ingredients in a bowl and using a fork to combine.
- Fill up a large bowl with warm water. This is for the rice paper.
- Take the tofu out of the oven (when it is finished).
- Assemble the rice paper rolls by placing a rice paper sheet into the water until it becomes soft, placing it onto a plate, adding all the vegetables and tofu and then rolling tightly.
- Serve with the dipping sauce on the side or add to the rolls while you are making them.
Notes
Feel free to use any vegetables you prefer in this recipe and make it your own!