Spring Rolls
20 Rice paper
30 g coriander or parsley
200 g Bell pepper
300 g Lettuce (iceberg)
180 g Carrot
600 g Cucumber
Marinated Tofu
400 g Natural tofu
2 tsp Sesame oil
2 tsp Rice syrup
2 tsp Rice vinegar
2 tbsp Tamari
Pinch of chili powder
Satay Peanut Sauce
4 tbsp Peanut butter
2 tsp Lime juice
1 tsp Chili powder
1 tsp tamari
1 tsp Garlic clove (mashed)
1 tsp Mashed ginger
Marinated tofu
Press the tofu to drain it and cut it in thin strips.
Mix all the ingredients for the sauce and add the tofu. Let it marinate. Preheat oven at 200°C. Bake it for 10 minutes, then turn pieces over and bake for 5 minutes more.
Spring rolls
Grate the carrots, cut the cucumber and red pepper into thin strips.
Dip the rice paper in warm water for 20s and place it on a flat surface, like a cutting board. Place the ingredients towards the bottom of the paper leaving room to fold on the edge and on the sides. Fold uncovered sides inward and tightly roll the rice paper. Repeat until you finish all the ingredients.
Satay Peanut Sauce
Mix all ingredients and use the warm water to get the desired consistency. Adjust spices if needed.