Smoked Tofu Rice Paper Rolls

Incredibly fresh, healthy and addictive. These rice paper rolls are absolutely delicious with smoked tofu and sliced seaweed sheets. The edible flowers make for a beautiful presentation and add some extra fun whilst rolling. What I like the most about rice paper rolls is that they are so versatile and a great way to use up any leftover vegetables you have in the fridge.

Recipe by Food Design Studio

Serves: Makes 10-15 rolls

VEGAN
Time: 35 minutes

Ingredients

• 15 rice paper sheets
• 275g Deli Soy Smoked Tofu, sliced into 1/2 cm long rectangles
• 5 sheets Ceres Organic Seaweed Original Snack, sliced into thin lengths
• 1/4 red cabbage, sliced finely
• 1 avocado, stone removed and sliced finely
• 1 carrot, peeled and sliced thinly
• 2 cups Vermicelli Bean Thread Noodles, cooked as per packet instructions and drained well
• Handful coriander, roughly chopped
• Small punnet of edible flowers
• 1/4 cup sesame seeds for serving
• 1/2 cup tamari or soy sauce for serving

Method

1. Heat a large frying pan or skillet over a medium to high temperature on the stovetop. When at temperature, add a tablespoon of sesame oil or olive oil.
2. Pan-fry the smoked tofu for a few minutes on one side before turning over.
3. Allow the tofu to drain any excess oil onto a paper towel.
4. Prepare 2 rice paper sheets at a time by following the instructions on the packet.
5. Assemble your rice paper rolls adding the edible flowers on the second to last roll of the rice paper.
6. Serve with extra seaweed sheets, a sprinkle of sesame seeds and tamari / soy sauce as a dipping sauce.