Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Veg and chilli tofu rolls

Veg and chilli tofu rolls

4
Points®
Total Time
30 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate
Vegetarian night has never been so delish! Yummy stir-fried tofu with Asian-style sauces are snuggled with veges in these wrapped up delights.

Ingredients

Olive oil

2 tsp

Firm tofu

250 g

Sambal oelek

2 tsp

Reduced salt soy sauce

2 tbs, (1 tbs Tamari + 1 tbs to serve)

Chinese cabbage (wombok)

200 g, Shredded

Rice paper roll wrappers

120 g, (12 x 22cm diameter rounds)

Snow peas

150 g, Shredded

Carrot(s)

1 large, Cut into thin matchsticks

Fresh mint

¼ cup(s)

Avocado

1 large, Sliced

Instructions

  1. Heat the oil in a wok over high heat. Stir-fry tofu for 2-3 minutes or until golden. Add the sambal oelek and tamari and toss to combine. Cool in a bowl for 5 minutes. Stir in wombok.
  2. Working with one sheet at a time, soak rice paper in hot water for 10-20 seconds. Place on a clean tea towel to absorb excess water. Place a little tofu mixture in the centre of each sheet, then top with a little of the snow pea, carrot, mint and avocado. Fold in the ends and roll up firmly to enclose the filling. Repeat with remaining rice paper sheets and filling to make 12 rolls. Serve with extra tamari for dipping.

You might like

You might like