Rice Paper Rolls with Vegetables

Ingredients

• 1 Zucchini
• 2 carrots
• 2 red bell peppers
• 4 Spring Onions
• 1 handful mint
• 200 g tofu
• smoked salt
• Cayenne pepper
• 2 tbsp sesame oil
• 12 round rice paper (about 22 cm diameter)
• 150 g sweet chili sauce (vegan)

Instructions

1. 1.

   Wash, trim or peel the zucchini, carrot and bell peppers and finely julienne them. Wash, trim the spring onions, cut them lengthwise into about 10 cm pieces. Rinse the mint, shake dry and pluck the leaves. Season the tofu with salt and pepper and brown it all over in hot oil. Remove, let cool slightly and slice thinly.

2. 2.

   Fill a shallow bowl, slightly larger than the rice paper, with warm water and set aside. Dip the rice paper sheets and soak for 1/2–1 minute. Remove, lay on a dish towel and pat dry with another towel. Place the vegetables and tofu in the center. Drizzle with a few mint leaves and about 1 tbsp sauce each. Fold from below and roll up. Repeat for all rolls and serve with a sharp garlic dip.