Making rice paper rolls is a great way to increase one's daily veggie intake. The selection of vegetables in this recipe adds a richness of flavors, crispiness, and -most importantly - essential nutrients, like bell peppers' vitamins B and C, carrots' beta carotene and potassium, or red cabbage's vitamin K. Tofu, being a soy product, is a good source of protein and phytoestrogens helpful in maintaining hormonal balance. Because these veggie rice wraps are colorful and appetizing, quick and easy, and light yet filling, they make for an ideal 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. Then put on the place and reserve.(10 minutes)
- Once all the vegetables are prepared, put some hot water in a bowl. Working one at a time, place a rice paper in the water for about 10 seconds and place it on the cutting board.
- Sprinkle some sesame seeds on the rice paper. Then 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 for the remaining rolls.(10 minutes)
- Cut in half and serve alongside camu camu peanut sauce!(1 hour)
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.