Fresh Salad Rolls

rice-paper rolls with crisp veg, herbs, and shrimp or tofu

Makes 8 rolls · 150 kcal per serving

Ingredients

• 88 g Rice Paper
• 200 g Tofu
• 120 g Lettuce
• 120 g Mung Bean Sprouts
• 120 g Cucumber
• 80 g Carrot
• 16 g Cilantro

Method

1. Prep the fillings: shred the carrot, cut the cucumber into thin batons, and if using shrimp, poach and halve them lengthwise; if using tofu, cut into batons and pan-sear or use firm/smoked as-is. Have the lettuce, bean sprouts, cilantro, and mint ready.
2. Dip one rice-paper sheet in warm water for a few seconds until just pliable (it keeps softening on the board), lay it flat, and set a lettuce leaf just below the middle. Pile a little of each veg and herb on the lettuce, then lay the shrimp (cut side up) or tofu in a neat row nearest you. Fold the bottom up over the filling, fold in the sides, and roll snugly. Repeat.
3. Serve fresh with peanut sauce for dipping. Best eaten the day they're made; keep under a damp towel so they don't dry out.