Vegetable and tofu rolls

If not serving rolls immediately, place, seam-side down, on a plastic-wrap-lined tray, then cover with a damp paper towel and refrigerate until ready to serve.

*The Ultimate Low-fat* cookbook, ACP Books

Serves 4

Makes 12

Cook

30M

Skip to Recipe

Ingredients

1 medium carrot (120g), cut into matchsticks

100 gram snow peas, trimmed, sliced thinly

50 gram snow pea sprouts, trimmed

1/2 cup loosely packed fresh coriander leaves

12 x 21cm rice paper rounds

1 baby cos lettuce, leaves separated

100 gram thai-style baked tofu, cut into 12 slices

Thai dipping sauce

2 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon grated palm sugar

1 fresh small red thai chilli, chopped finely

Method

1.Blend dipping sauce ingredients together in a small bowl.

2.Combine carrot, snow peas, sprouts and coriander in another medium bowl.

3.Dip one rice paper round into bowl of warm water until soft; place on board covered with tea-towel. Top with one lettuce leaf, one tofu slice and a little of the carrot mixture. Fold and roll to enclose filling. Repeat with remaining ingredients to make a total of 12 rolls.

4.Serve with dipping sauce.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related