Veggie Rice Paper Rolls

50g rice vermicelli
4 tsp soy sauce (gluten free and salt reduced)
1 tsp lemon juice
12 Rice Paper Rolls
1 small Lebanese cucumber, halved and each half cut into 12 thin wedges
1 carrot, peeled, cut into matchsticks
1 red capsicum, deseeded, cut into thin strips
1 small packet, organic tofu
salt reduced soy sauce and/or sweet chilli sauce, to serve

Place the rice vermicilli in a medium-sized heatproof bowl and pour over enough boiling water to cover;
Set aside for 5 minutes, then drain well and return noodles to the bowl;
Combine the soy sauce and lemon juice, add to the noodles and toss to combine;
Set aside to cool;
Fry the tofu in a little Extra Virgin Olive Oil and slice into thin strips, set aside to cool;
Fill a large bowl with very warm water and one at a time, dip the rice-paper wrappers into the water for 15-20 seconds, until slightly softened (but not too soft);
Remove the wrapper from the water and place on a fresh, damp cloth;
Place a little of the vermicelli across the centre of the wrapper, leaving about 2 cm at each end;
Top with 2 wedges of the cucumber, a little carrot, capsicum and 1 slice of cooked tofu;
Fold in the ends of the wrapper and then roll up tightly to enclose the filling. Place on a plate and cover with damp paper towel;
Repeat with with the remaining wrappers and filling ingredients. Serve with soy sauce (salt-reduced) and/or sweet chilli sauce;
Enjoy! Don’t forget to take a picture, post on social media and #organictransformations so I can see your wonderful, nourishing re-creations!

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