Making rice paper rolls is a great way to increase one's daily veggie intake. The selection of vegetables in this recipe adds a lot of flavor, crispiness, and - most importantly - essential nutrients, like bell peppers' vitamins B and C, carrots' beta carotene, or red cabbage's vitamin K. Tofu, being a soy product, is a good source of protein and phytoestrogens for maintaining hormonal balance. Being colorful and light, yet filling and nutritious, they are the perfect healthy lunch idea.
- Start by preparing the tofu. Cut it into half-inch slices. Put a skillet on medium heat and when the oil is hot, add the tofu slices. Cook for five minutes on both sides until browned. Then put them on the place and reserve.(10 minutes)
- Line up all of the vegetables nearby to have them handy. Put some hot water in a bowl. Working one at a time, place a rice paper in water for about 10 seconds and then place it on the cutting board.(2 minutes)
- Sprinkle some sesame seeds on the wet rice paper. Place a lettuce leaf on the bottom third of the sheet. Then layer a few sticks of carrots, bell peppers, cucumbers, avocado, and tofu. Top that with a few shreds of red cabbage.(3 minutes)
- Fold the sides on the rice paper inside and then roll the rest of it like a burrito. Repeat with the remaining rolls.(10 minutes)
- Cut each roll in half and serve alongside camu camu peanut sauce!
These vegan rice paper rolls will hold in the fridge for up to three days when stored in an airtight container. You may also try them with sacha inchi dipping sauce.