Name: Vegetable and tofu rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium carrot (120g), cut into matchsticks; 100 gram snow peas, trimmed, sliced thinly; 50 gram snow pea sprouts, trimmed; 1/2 cup loosely packed fresh coriander leaves; 12 x 21cm rice paper rounds; 1 baby cos lettuce, leaves separated; 100 gram thai-style baked tofu, cut into 12 slices; Thai dipping sauce; 2 tablespoon lime juice; 1 tablespoon fish sauce; 1 tablespoon grated palm sugar; 1 fresh small red thai chilli, chopped finely

Vegetable and tofu rolls

If not serving rolls immediately, place, seam-side down, on a plastic-wrap-lined tray, then cover with a damp paper towel and refrigerate until ready to serve.

*The Ultimate Low-fat* cookbook, ACP Books

Serves 4

Makes 12

Cook

30M

Ingredients

1 medium carrot (120g), cut into matchsticks

100 gram snow peas, trimmed, sliced thinly

50 gram snow pea sprouts, trimmed

1/2 cup loosely packed fresh coriander leaves

12 x 21cm rice paper rounds

1 baby cos lettuce, leaves separated

100 gram thai-style baked tofu, cut into 12 slices

Thai dipping sauce

2 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon grated palm sugar

1 fresh small red thai chilli, chopped finely

Method

1.Blend dipping sauce ingredients together in a small bowl.

2.Combine carrot, snow peas, sprouts and coriander in another medium bowl.

3.Dip one rice paper round into bowl of warm water until soft; place on board covered with tea-towel. Top with one lettuce leaf, one tofu slice and a little of the carrot mixture. Fold and roll to enclose filling. Repeat with remaining ingredients to make a total of 12 rolls.

4.Serve with dipping sauce.

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