Tamari Tofu Rice Paper Rolls
- 1 cup Cooked Rice Noodles
- 8 whole Rice Paper Rounds
- 1 medium Capsicum
- 1 medium Carrot
- 1 medium Cucumber
- ¼ cup Spring Onions
- ¼ cup Fresh Basil
- ¼ cup Fresh Mint
- ¼ cup Tamari Sauce
- 200 g Tofu
Spray a little olive oil in a frypan and place over medium heat.
Place thinly sliced tofu in the pan for 6-8 minutes or until tofu starts to brown.
Place rice noodles in a large bowl of hot water for 2 minutes, seperate with a fork and then drain.
Finely slice all vegetables and fresh herbs.
Fully emerge rice paper rounds in warm water for 8-10 seconds. Remove and allow most of water to drip off.
Place the rice paper onto your plate and arrange tofu, rice noodles, vegetables and herbs at one end of the round. Drizzle a little tamari over the top then fold in the edges and roll.
Serve with Tamari sauce for dipping.
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