Colourful Rice Paper Rolls

These rice paper rolls and fresh and healthy, made with tofu, purple cabbage, sprouts and herbs, and avocado. Enjoy for a light lunch or appetizer.

Course Appetizer, Main Dish

Cuisine Asian, gluten-free, nut-free, raw, Vietnamese

Prep Time 40

Total Time 40

Servings rolls

Calories 113kcal

Drain tofu and wrap in a clean dish towel. Gently press tofu to remove the excess liquid. Do this for a few minutes until you find the tofu to be significantly drier. Then, unwrap tofu and cut into long thin rectangles. Gently dab tofu slices with dish towel to remove any more moisture.
Chop cabbage and cilantro, and slice avocado.
Fill a rimmed plate with filtered water and dip sheet of rice paper into the water. Turn to soak each side for 3-5 seconds. Then, place softened rice paper sheet onto work surface and fill the centre with tofu, cabbage, sprouts, cilantro and avocado. (Add ingredients to the centre, leaving one inch or more on all sides). Sprinkle with sea salt and pepper.
Tuck in the sides of the paper and roll the rice paper away from your body to form a burrito shape. Be sure not to overstuff the rice paper as it will be too difficult to roll.
Continue filling and rolling rice paper sheets until you've used all the ingredients.
To make your tahini lime dipping sauce: add lime juice, tahini and tamari to a bowl and whisk to combine. Serve as a dip for the rice paper rolls.

Nutrition information is a rough estimate.