Rolls of the Rainbow

Share the rainbow..

But save some for tomorrow’s lunch

Ingredients

• 1 pack rice paper rolls (size of choice)

• 1 medium sized beetroot (*optional to colour the paper pink….cute AF)

• 250g firm tofu, cut into 2x 1/2 inch slabs, and dried on paper towel for 10mins

• 1/4 red cabbage, shredded

• Baby spinach leaves

• 1 large carrot finely julienne

• 1 red capsicum finely julienne

• 1 yellow capsicum finely julienne

• 1/2 bunch coriander, washed & rinsed

• Sesame oil

Dipping sauce

• 1 garlic clove

• 1 cm knob ginger

• 1 long red chilli

• 45ml tamari

• 2 tbsp natural dark peanut butter

• 1 tbsp maple syrup

• Juice of 1-2 limes

  *Blend well in a NutriBullet. Can store in the fridge for up to a week.

Method

1. If choosing to dye the rice paper pink >> Use a large bowl to steep a roughly chopped beetroot (scrubbed not peeled) in 1 litre of hot water. Set aside to cool.

2. Slice tofu into 1cm thick slices.

3. Heat 1 tbsp sesame oil in a large shallow non-stick pan, and lightly pan-fry tofu on all sides. Then set aside to cool.

4. Place all the salad filling ingredients (carrots, capsicums, spinach, coriander & tofu) in sections on a platter or serving dish for easy access.

5. To prepare, place one rice paper sheet in the bowl of red water for 15 seconds, then place on a flat surface. Place spinach leaves first, followed by a few of each other ingredients (depending on size of rice paper).

6. Fold like a burrito at both ends, and repeat.

7. You’ll work out how much of each ingredient you need after 1-2 attempts.

Serving suggestions

• Family dinner:

  Place all ingredients on a table, for everyone to D.I.Y as you go. This takes the labour away from one person, and slows down your eating pace.

• Lunch:

  Create a rainbow salad bowl with leftover ingredients (sans wraps). Add+ Tuna slices or another protein source.

  *If preparing for lunch to be eaten later in the day, take dressing in a separate container.