I'm such a fan of these rice paper rolls, even if I do say so myself, and for three very good reasons.
1. They're so fresh. I love biting into crunchy cabbage, carrot and cucumber!
2. They're so versatile. Eat three rolls as a main dish or share six rolls among many and they become a side or entree. Don't like cabbage? Sub it for another green veggie.
3. Of all the macronutrients, protein is typically the first to go missing on a plant-based diet. It's not because people don't like the taste of plant protein options such as tofu, tempeh and lentils, it's simply because they don't know how to prepare them. So, I love these rolls because they also showcase how simple and easy tofu can be to prepare.
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Ingredients (Serves 2)
½ bunch fresh mint leaves
1 large carrot, cut into matchsticks
1 cucumber, cut into sticks
¼ red cabbage, sliced thin
2 spring onion spears, sliced lengthways
2 tablespoons extra virgin coconut oil
300g organic and non-GMO tofu, sliced into 1cm thick sticks
½ avocado, sliced lengthways
6 rice papers
¼ cup tahini
1 tablespoon white miso paste
1 scoop Wellgrove Keto Super Powder
1 lemon, juiced
3 tablespoons coconut aminos
½ teaspoon chilli flakes, optional
4 tablespoons water
Heat oil in a frypan over medium heat, add tofu and season with salt and pepper.
Cook for 3-4 minutes on each side or until golden. Set aside.
Add tepid water into a large bowl and wet one sheet of rice paper (do not soak), place on a moist teat towel until is becomes soft and pliable.
Place a couple of mint leaves in the centre of the rice paper and layer the avocado, 1-2 strips tofu, carrot, cucumber, cabbage and spring onion.
Fold the bottom edge over the fillings, then fold on both side and roll away.
Repeat this process until all ingredients are finished.
To make the dipping sauce, combine all ingredients in a blender and blitz until smooth.
Serve rice paper rolls with dipping sauce and enjoy!