Rice paper spring rolls

Perfect for a vegetarian lunch

Intermediate

35 mins

Weight Loss

Calories 129 kcal
per 100 g

Carbs 19 g
per 100 g

Protein 5 g
per 100 g

Fat 2 g
per 100 g

8 sheets of	rice paper
80 g	rice noodles
75 g	smoked tofu
40 g	iceberg lettuce
40 g	red onion
60 g	soy beans
40 g	carrots
20 g	coriander leaves
30 ml	light soy sauce
	optional
	dips (Sweet Chili Sauce, Hoisin Sauce)

Preparing the rice paper spring rolls

Cook the noodles in boiling salt water by following the instructions on the packaging, strain them, rinse with cold water and cut them up.
Sprinkle the tofu with some soy sauce. Fry it in a preheated pan on both sides, then let it cool down and cut into strips.
Wash your coriander, shake dry and pick off the leaves.
Cut your carrots, salad and red onions into thin strips and place them in a sieve with the soy beans. Pour boiling water over everything, rinse with cold water and let drip dry.
Pour some lukewarm water into a flat bowl and soak the rice paper in it for 1 minute, remove and let it drip dry. Keep the paper between moist kitchen paper.
Take some rice paper, place the noodles, herbs and vegetable mix in the centre with some tofu strips and sprinkle some soya over the top. Fold the ends of the rice paper up and roll it lengthwise. cut the rice paper rolls through the middle and serve with some dips of your choice.

Tip:

These rice paper spring rolls can be filled with different vegetables, chicken or even shrimp if you prefer.