TOFU ROLLS

Highfields' Own - - RECIPE - — de­li­cious.com.au

In­gre­di­ents

1 small car­rot, cut into thin match­sticks 1 small Le­banese cu­cum­ber, cut into thin match­sticks 100g snow peas, trimmed, thinly sliced length­ways 100g bean sprouts 2 es­chalots, thinly sliced 1/2 bunch each mint and Thai basil (or reg­u­lar basil), leaves picked 200g Chi­nese honey soy mar­i­nated tofu, cut into 1cm pieces 150g packet rice pa­per wrap­pers Ke­cap ma­nis, co­rian­der and Viet­namese dip­ping sauce, to serve

Method

Place veg­eta­bles, mint, basil and tofu in sep­a­rate bowls. Dip one rice pa­per wrap­per in a bowl of warm wa­ter for 10 sec­onds, then place on a board cov­ered with a slightly damp clean tea towel. Place a few pieces of tofu at the end near­est to you. Top with some herbs and veg­eta­bles. Fold in the sides of the sheet, then roll up to en­close. Re­peat to make 16 rolls. Serve with ke­cap ma­nis and dip­ping sauce.

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