Rice Paper Rolls (GF)

makes approx 24 rolls

4 cups shredded cabbage

1 cup grated carrot 

2 teaspoons fresh sweet basil

65g cooked Vermicelli rice noodles 

2 tablespoons sesame seeds

1/3 cup chopped shallots

1/3 cup chopped red capsicum

350g firm tofu (Soyco, Nutrisoy)

Braggs Liquid Aminos

24 rice paper rolls (16cm rounds)

Caper dressing - optional

Cook vermicelli rice noodles in boiling water, then cool by running cold water over them. Cut noodles with sizzors to break up. Place first 7 ingredients in large bowl and mix well. Cut tofu into 8 slices, place in greased frypan, drizzle both sides with Braggs Liquid Aminos and then lightly fry both sides.  Take tofu out and then cut each slice into 3 finger size strips. Cook rice paper rolls according to package instructions. Place small amount of salad mixture on paper roll, then place tofu on salad mixture, pour on a spoonful of caper dressing, then add more salad mixture for the top.  Roll up according to package instructions.






The fear of the Lord is the beginning of wisdom.
Proverbs 9:10