Rice paper rolls with mango satay dipping sauce - fresh, nutritious and absolutely delicious #ooborganic #certifiedorganic #rainbowofgoodness #organic #yumyumyum
Ingredients:
Sauce
1 cup oob organic frozen mango
1/4 cup smooth peanut butter
3cm knob of ginger
2 tbs soy sauce or tamari
1/4 cup coconut milk
Rolls
250g firm tofu, cut into rectangular strips
3 tbs soy sauce, to taste
1/2 red capsicum
1/2 avocado
1 carrot, peeled
1 cucumber
6 - 8 sheets of round rice paper
1 cup white or brown rice vermicelli, cooked
Method:
2 hours beforehand, defrost the mango in the fridge in a bowl or container.
Add all the sauce ingredients to a blender and blend until smooth. Set aside.
To cook the tofu, fry or blanch it in a saucepan until it has softened. Drizzle the soy sauce over the tofu while it's cooking. Set aside.
Thinly slice the capsicum, avocado, carrot, and cucumber into long strips.
Fill a large flat bowl with warm water. Submerge one rice paper in the water to allow it to soften.
Lay the rice paper on a flat surface and add the vermicelli, tofu, and vegetables to the middle. Carefully roll the rice paper so it forms a roll.
Repeat for the remainder of the rice paper and fillings.
Enjoy the rolls immediately with the sauce or keep in an airtight container with a damp towel for 3 hours at the maximum.
