Rainbow Spring Rolls with 

Baked Tofu Recipe  

Rainbow spring rolls with baked tofu   

INGREDIENTS

100 grams of tofu,  sliced into 6 to 8 pieces. 

1-2 tablespoons of cornflour 

 6 to 8 rice paper roll wrappers 

1x small carrot sliced into matchsticks (about 1 cup’s worth)

 1x small capsicum sliced thinly (about 1 cups worth) 

 ½ a cucumber sliced into matchsticks (about 1 cups worth)

1/2 cup of sprouts - any sprouts will do e.g. mung beans. 

 handful of fresh mint 

handful of coriander

handful of lettuce leaves (optional)

FOR THE PEANUT SAUCE

 ½ cup peanut butter

 2x tablespoons of soy sauce

 2x tablespoons of lime juice 

 2-3 tablespoons of Maple syrup 

 1x teaspoon of sriracha sauce 

 3-5 tablespoons of hot water

DIRECTIONS

1.      Slice the tofu into 6 to 8 pieces lengthwise and pat dry.

2.      Dust the tofu with cornflour and air fry for 15 minutes. If you don’t have an air fryer, you can cook              these in a regular oven preheated to 220C for 25 minutes.

3.      Prepare the veggies and mango. Set aside for easy assembly.

4.      Add all the ingredients for the peanut sauce to a bowl using only 3x tablespoons of water to start. If it's too thick, add extra water one tablespoon at a time until you get your desired consistency.

5.      When the Tofu is ready, add hot water to a shallow dish and submerge the rice paper to soften for 

about 10 seconds. Note: If you let it go too long or if the water is too hot the wrappers will get too fragile to work with.

6.      Transfer rice papers to a clean slightly damp surface and gently smooth and two a circle.

7.      Add carrots, capsicum, cucumber, sprouts and a healthy handful of coriander and mint. 

8.      Add a slice of the cooked tofu on top of the veggies.

9.      Fold bottom over the fillings then gently roll over once and fold in the side to seal. Then  roll until              completely sealed.

10.    Place on a serving plate and top with a room temperature damp tea towel to keep them fresh.

11.    Repeat this process until all the toppings are used. 

12.    Serve with dipping sauce and extra sriracha if desired.

Enjoy! 

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