spicy tofu and green tea noodle rice paper rolls

  • ¼ cup (60ml) sriracha chilli sauce
  • ¼ cup (90g) honey
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon finely grated ginger
  • 1 tablespoon rice wine vinegar
  • 200g firm tofu, cut into 0.5cm batons
  • 6 large (22cm) rice paper rounds 
  • 2 Lebanese cucumbers, thinly sliced lengthways
  • 100g green tea noodles, cooked
  • 1 carrot, peeled and shredded
  • ½ cup mint leaves
  • micro (baby) lemon balm leaves, to serve
  1. Preheat oven to 200°C (400°F). Place the sriracha, honey, tamari, ginger and vinegar in a bowl and whisk to combine.
  2. Place the tofu on a large baking tray lined with non-stick baking paper and brush evenly with half the sriracha mixture. 
  3. Cook for 15–20 minutes or until golden. Reserve the remaining mixture to use as a dipping sauce.
  4. Place 1 rice paper round in warm water for 20 seconds to soften. Place on a clean, damp cloth. Top with a few slices of the cucumber and a little of the noodles, tofu, carrot and mint. 
  5. Fold over each end and roll to enclose the filling. Repeat with the remaining ingredients to make 6 rolls. 
  6. Serve with the dipping sauce and lemon balm. Makes 6.
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