Ingredients

For the Dipping Sauce:

2 tbsp Mayver’s Smooth Peanut Butter

2 tbsp sweet chilli sauce

2 tbsp soy sauce

1 lime, juiced

For the Rice Paper Rolls:

200g firm tofu

3 tbsp buckwheat or rice flour

2/3 red capsicums, sliced

1 carrot, sliced

1 Lebanese cucumber, sliced

4 large handfuls of leafy greens

Fresh herbs (I used coriander, mint and Thai basil)

8 large rice paper rounds

Method

1. To make the dipping sauce add all ingredients to a bowl and mix until combined. Set aside.
2. Cut the tofu into strips, dip into flour then fry on medium heat until golden.
3. To assemble the rice paper rolls, dip 1 rice paper round in a medium bowl of lukewarm water. Place on a plate or clean bench.
4. Arrange fillings along the centre of the rice paper. Fold ends in and roll up firmly to enclose filling.
5. Repeat with remaining rice paper rounds. Serve with dipping sauce.

This delish recipe was created by: @nourishanushka!